Posted by: Bill & Gayle McCord | May 13, 2011

Weekend Recipe: Stuffed Tex-Mex Yellow Squash


I mentioned a while back that I am trying on the Paleo Diet for better health.  I had planned to do a lot of Paleo cooking for Emily, but she ended up feeling well enough that we were out and about and ate away, or she had various cravings that had to be met.  Pregnant women!  Anyway, one of the few Paleo recipes I got to make was the following, which was a huge hit!

{we did have to sub butternut squash for the yellow squash because you can’t get yellow squash in Scotland}

Stuffed Tex-Mex Yellow Squash

  • Since we used butternut squash, we roasted it for 40 minutes first, then carved out the insides. We added the cooked squash bits when we added the beef.

    4 yellow squash

  • coarse sea salt and pepper
  • 2 T olive oil
  • 1 red bell pepper, seeded and chopped
  • 2 green onions, white and green parts chopped and separated
  • 1 garlic clove, minced
  • 2 T tomato paste
  • 1t mild chili powder
  • 1/4 # ground chuck (we used half a pound)
  • 1c frozen corn kernels
  • 1/4c + 2T grated parmesan cheese (I think we omitted this since Em can’t have Parm)

Preheat oven to 400 F.  Halve each squash lengthwise.  Slice a 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 halves skin-side down in a shallow baking dish.  Season with s&p and set aside.

Saute veggies (reserved squash through garlic, including green onion whites but not greens) in olive oil with s&p about 4 minutes.  Add tomato paste and chili powder and cook until fragrant (1 minute).  Add beef and cook until no longer pink.  Remove from heat and stir in corn.  Spoon mixture evenly into squash shells; cover with foil and bake until squash is tender- 30 to 35 minutes.  Uncover and bake until top is browned (7-1o minutes…Emily added shredded cheese to Josh’s at this point  to make it more fun for him!).  Garnish with green onion greens.



  1. Emily just let me know that you had posted this. She even was so sweet to have sent me the link. When she had posted that you had fixed this on her blog it sounded so good and I had said that I would love to have the recipe. She was so kind to have remembered that. I am sure I don’t have to tell you that she is really so very thoughtful! I am really excited to try this and am going to get some squash today and fix this tonight! Thanks again for sharing the recipe!!

    • Thank you Alica for taking time to comment on our blog as well as your kind comments about Emily – of course I do agree with you.(: I hope you enjoy the recipe as much as we did!

  2. So, is it supposed to be yellow sqaush like the summer sqaush? Or some other kind of winter/hard shelled squash? This recipe sounds really good!

    • Kate, it’s supposed to be yellow summer squash but Emily couldn’t find that kind in Aberdeen. The yellow squash would be an easier choice for this recipe which is quite delicious by the way!

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