Stuffed Mexican Squash

"This is a different way to prepare squash. I think it is great!"
photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
photo by DailyInspiration photo by DailyInspiration
photo by Starrynews photo by Starrynews
photo by loof751 photo by loof751
photo by pixieglenn photo by pixieglenn
Ready In:
1hr 20mins




  • Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
  • Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
  • Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.

Questions & Replies

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  1. Made these delicious stuffed squash boats last night to go with our grilled chicken. Lots of flavor and just the right amount of spice.
  2. I had medium sized zucchini so used four. . The zucchini boats made an attractive side and the flavor is a nice change for one of my favorite veggies. Thank you for sharing the recipe! :-)
  3. We loved this! I used zucchini instead and mostly cheddar and omitted the olives. Thanks for a new way to make zucchini! Made for ZWT 8
  4. What a great preparation for squash! Different but easy to prepare. I used fat free sour cream and low fat cheeses along with yellow squash and peppers from the garden. Thanks for sharing! ZWT8
  5. Very tasty. I made this as a side dish with enchiladas. I think maybe I need to scrape a bit more pulp out next time, but this is definitely a recipe I will try again. Thanks!!



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