Name: Stuffed Summer Squash with Skillet Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 6 globe squash or zucchini (or about 8 medium sized zucchini) hollowed out; 2 cups of steamed rice (brown, jasmine or basmati); 1 cup diced carrots; 1 ½ cups diced bell pepper (any color combo you like: green, red, purple, orange or yellow); 1 jalapeno, seeded and diced (remove the white veins inside if you don’t want too much heat); 2 cups chopped squash insides (reserved from hollowing out the squash/zucchini); 1 cup Beyond Meat beefy crumbles (fiesta flavor or regular); 1 tsp ancho chili powder (or regular if you don’t have ancho); ½ tsp smoked paprika; ½ tsp granulated garlic powder; ½ tsp granulated onion powder; ¼ tsp salt; Lemon rind and juice from a half lemon; ¼ cup pine nuts; 2 tablespoons chopped cilantro; Pepper to taste; 2 cups Calle Major Organic Skillet Sauce or salsa

Description

This stuffed summer squash with skillet sauce contains fresh veggies, hearty seasonings and is sure to satisfy both your taste buds and your stomach.

Ingredients

Scale

6 globe squash or zucchini (or about 8 medium sized zucchini) hollowed out
2 cups of steamed rice (brown, jasmine or basmati)
1 cup diced carrots
1 ½ cups diced bell pepper (any color combo you like: green, red, purple, orange or yellow)
1 jalapeno, seeded and diced (remove the white veins inside if you don’t want too much heat)
2 cups chopped squash insides (reserved from hollowing out the squash/zucchini)
1 cup Beyond Meat beefy crumbles (fiesta flavor or regular)
1 tsp ancho chili powder (or regular if you don’t have ancho)
½ tsp smoked paprika
½ tsp granulated garlic powder
½ tsp granulated onion powder
¼ tsp salt
Lemon rind and juice from a half lemon
¼ cup pine nuts
2 tablespoons chopped cilantro
Pepper to taste
2 cups Calle Major Organic Skillet Sauce or salsa

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Instructions

Pre-heat your oven to 350 degrees F and line a baking sheet with parchment paper or non-stick aluminum foil.
Scoop out squash/zucchini (reserve the flesh and chop for later use). To scoop out the squash, slice across the top a bit less than ¼ from the top. Take a spoon and gently scoop out the inner flesh, saving it into a bowl. Be careful not to poke a hole in the sides or the bottom with aggressive digging (I *might* know something about this first hand ).
Place the now hollowed out squash/zucchini on the baking sheet and bake for 20 minutes, or until a knife easily pierces the flesh.
While the squash is baking, add the carrots, peppers, jalapeno and squash guts to a large sauce pan and saute on medium heat. You can add one or two tablespoons of water or veggie broth to prevent sticking but the squash guts will release a lot of water so you may not need to.
Saute for 2 minutes, and then add the Beyond Meat Beefy Crumbles, ancho chili powder, smoked paprika, garlic powder, onion powder, salt and lemon zest/juice. Stir to combine.
Continue to heat on medium, stirring here and there, until the carrots and peppers soften a bit, usually about 5-8 minutes.
Taste and adjust seasonings.
Remove from heat, add the pine nuts and cilantro.
Mix the veggie filling with the rice in a large bowl.
Stuff filling into each squash. You may have left over filling, which is fine. Just eat it like that!
Bake uncovered for 20-25 minutes or until warm. If you are short on time, you can skip this step with no ill effects.
Remove from oven and ladle some sauce/salsa over each squash. Put back in the oven for a few minutes until the sauce/salsa is heated through.
Serve hot.
Enjoy!