Stuffed mexican squash (recipe)
| Stuffed mexican squash (recipe) | |
|---|---|
| Name | Stuffed mexican squash |
| Ingredients | Garlic cloves • Onion • Green pepper • Olive oil • Chili powder • Salt • Pepper • Monterey jack cheese • Sour cream • Cheddar cheese |
| Cooktime (in hours) | 1.166666667 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 1.333333334 |
| Keto friendliness | Keto friendly |
| Calories | 120.6 |
| Fat | 9.1 |
| Protein | 5.7 |
| Carbohydrate | 5.4 |
| Fiber | 1.6 |
| Net carbohydrates | 3.8 |
| Sugar | 3.4 |
| Saturated fat | 4.3 |
| Cholesterol (mg) | 18.2 |
| Sodium | 250.3 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Stuffed mexican squash (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Stuffed mexican squash (recipe) image(external)
Recipe instructions
- 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. Bakeat 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bakean additional 5 minutes.
Food tags
Vegetable, Mexican, Oven, Stove Top,, Easy
Stuffed mexican squash (recipe) details
Time:
Prep Time in Hours and Mins:1H20M
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Contributors: Prab R. Tumpati, MD
