Mindful Plate

Posted by Lisa

Southwestern Stuffed Zucchini/Squash

I was inspired to make these Southwestern stuffed zucchini and squash by this post from Kathy at Wives with Knives.  The recipe in the post that she referenced called for boxed rice and packaged seasonings, which I never use because of the preservatives and additives and also because it’s so easy to make your own seasonings from fresh spices.  So, I adjusted the recipe to use unprocessed foods and create this stuffed zucchini recipe.  I used round zucchinis and squashes that I picked up at the farmers market.

Southwestern Stuffed Zucchini/Squash

printer-friendly recipe

• 6 round zucchinis or squashes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 pounds ground beef
• 1 1/2 teaspoons salt
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 1/2 cups Mexican* or plain rice
• 1/2 cup grated sharp cheddar cheese

Preheat oven to 375°.

Clean and dry squashes.  Cut the top off, about 1/2 inch below the stem.  Save this top for a lid.  Hollow out the squash with a spoon, leaving at least 1/4″ of shell.  Reserve insides for another use.  (I sautéed mine with garlic, salt and pepper and served as a side dish.)  Season hollowed squashes with salt and pepper, then place in a baking dish.

Brown ground beef with onions and garlic.  When beef is no longer pink, add salt, chili powder, cumin, oregano and black pepper.  Cook on medium to low heat until all moisture is evaporated.  Add rice and stir to combine.

Stuff squashes with beef and rice mixture.  You can pack it down in there and mound it slightly on top.  Place squash lid on top.  Bake for at least one hour, until squash is tender when pierced with a fork or knife.  Remove squash lids and sprinkle grated cheese on top of each squash then bake a few minutes more until melted.  Replace squash lids for serving.

*I used leftover Mexican rice from a previous meal. I will try to remember to post the recipe in the near future.