Ingredients
- 6 small-medium yellow squash (or zucchini)
- 2 large bell peppers, any color, diced
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon canola or grapeseed oil
- 1 pound lean ground meat
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8-1/4 teaspoon crushed red pepper flakes
- 1 cup shredded cheese of choice
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Serves: 12 |
Instructions
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Preheat oven to 350 degrees and bring a large pot of water to a boil with enough water to submerge squash.
- Heat oil on large skillet and add onion and garlic to skillet and cook until translucent, about 5-7 minutes.
- Add in diced bell peppers and cook for another 5 minutes.
- Add ground meat and seasonings, mixing well and cooking until meat is browned.
- Once the pot of water is boiling, take about 2 squash at a time and submerge into the water with a pair of tongs, put on lid and boil for 5-7 minutes.
- Remove carefully with tongs and place onto a cutting board; repeat with all squash.
- Let the squash cool until able to handle, about 5 minutes, then cut each in half lengthwise.
- Spoon out the inside of each squash (the seedy part) and place onto a cutting board; place the scooped out squash half into a baking dish (this recipe will use 2 9"x13" baking dishes for 12 squash halves).
- Chop up the scooped out insides and add to the meat mixture.
- Spoon the meat mixture into each squash half.
- Sprinkle with cheese and bake for 30 minutes.