Stuffed Tex-Mex Gold Rush Squash

This recipe is healthy, delicious and simple to prepare.  It’s the perfect blend of tex mex and mexican food.  What more can you ask for? 

I was so excited to meet one of my dear blogger friends, Amee from Amee’s Savory Dish at the BlogHer Conference in Miami last month.  Amee was one of my first blogger friends to meet online and has always been super sweet and super creative in the kitchen.   Amee is a cross fit trainer (and has the awesome arms to prove it 😉 ) and she has also written an adorable children’s book, A Cup of Tea for Tiger and Me.  Yup, she’s the real deal.  Now check out her amazing recipe.  Take it away Amee…

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I was thrilled to find these gorgeous gold rush squash at our local farmer’s market this weekend. These golden beauties are actually zucchini squash. Their size and shape make them perfect for stuffing. The stuffed “boats” are fun for kids to eat, too. My daughter got a kick out of picking them up and eating them like a hot dog. She’s not usually not very excited about eating squash, but she really loves this recipe. This is a delicious clean-eating recipe that the whole family can enjoy. Also, it utilizes some delicious Tex-Mex flavors.

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Stuffed Tex-Mex Gold Rush Squash

Ingredients

• 4 large gold rush squash
• sea salt and pepper
• 1 tsp Mrs. Dash Southwest Chipotle Seasoning
• 2 tbsp extra virgin olive oil
• 1 red bell pepper ribs and seeds removed, cut into 1/4 inch dice
• 2 scallions thinly sliced, white and green parts separated
• 1 garlic clove minced
• 2 tbsp tomato paste BPA free can or tube
• 1 tsp chili powder
• 1 lb ground grass-fed beef
• 1 cup frozen corn kernels thawed
• 1/3 cup freshly grated Parmesan cheese

Instructions

1. Start with firm, ripe gold rush squash.
2. Heat oven to 400 degrees, with rack set in the top third.
3. Halve each squash lengthwise; slice sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
4. In a large skillet, heat oil over medium-high. Add 1/2 of the reserved chopped squash (save the rest for another recipe or enjoy it raw), bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste, Mrs. Dash and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
5. Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned about 7-10 minutes more. Garnish with scallion greens.

Don’t these look delicious?  Please go and visit Amee at her blog and Facebook page.  You won’t be disappointed, I promise.  Have a great weekend!