Chili Stuffed Squash

Stuffed Chili Squash.jpg

This recipe for Chili Stuffed Squash was inspired by a recipe I found in Everyday Food Magazine back in 2007.  My family fell in love with it and from that moment forward, I made modifications based on my family’s tastes, what I happened to have in my pantry and fridge and have come up with this version.  In fact as I was preparing to put my picture perfect samples away last night for photo shoot today, I turned my back just for a moment and one of the two disappeared.  My husband said, “It was so good, and I was still hungry.  I hope you aren’t angry.”  How could I be upset with that?

One thing I really like about this recipe is how versatile it is.  The vegetables and seasonings can be changed to whatever flavors you enjoy.  For example, my family enjoys spicy foods so I use a whole jalapeno in addition to the bell pepper but if you don’t like your food spicy you could leave out the jalapeno and add the whole red bell pepper.  Because I was trying to mimic the taste of chili, I added some yellow onion in addition to the scallions and my favorite chili spices.

Another thing that I thought was interesting about the original recipe was that even though you hollow out the squash halves, you use all those bits in the recipe too.  Nothing goes to waste.

Serve this with a salad or a side of pinto beans.

Chili Stuffed Squash

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 4 entree sized servings

Serving Size: 1/4 recipe


4 medium sized yellow squash
Salt and pepper
1 teaspoon olive oil
½ red bell pepper diced
1 jalapeno pepper diced
½ small onion diced
2 scallions, thinly sliced, white and green parts separated
2 cloves garlic minced
2 Tablespoons tomato paste
1 teaspoon chili powder
½ teaspoon cumin
½ t ground coriander
½ pound ground turkey
1 cup corn kernels (frozen and thawed or canned)
¼ cup grated Parmesan cheese

Step by Step

  1. Heat oven to 400 degrees with the rack in the upper 1/3 of oven.
  2. Cut the squash in half lengthwise. Slice a little off the rounded part of the squash half so that it will lay flat on the pan. Using a spoon, hollow out the squash leaving about ¼ inch of flesh. Chop the bits that you scooped out and reserve for later. Place the squash halves in a baking dish, season with salt and pepper and set aside.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the reserved chopped squash, bell pepper, jalapeno, onion, scallion whites and garlic.
  5. Cook for 3-4 minutes or until the bell pepper softens a little bit.
  6. Add the tomato paste and cook till fragrant.
  7. Add the chili powder, cumin and coriander and cook for about 30 seconds till fragrant.
  8. Add the ground turkey, cooking and breaking apart till cooked through.
  9. Remove from heat. Add the corn and grated Parmesan cheese.
  10. Season with salt and pepper to taste.
  11. Cover with foil and bake for 30 minutes.
  12. Remove the foil, sprinkle with remaining Parmesan cheese and bake for about 10 more minutes or until the cheese melts and begins to brown.
  13. Garnish with the reserved green scallion tops.
  14. This recipe makes 4 entrée servings or 8 side servings.


WWPP 5; Calories 222; Total Fat 9.5g; Saturated Fat 2.3g; Trans Fat 0.0g; Cholesterol 63mg; Sodium 165mg; Potassium 444mg; Total Carbohydrates 16.3g; Dietary Fiber 3.5g; Sugars 5.1g; Protein 20.9g

Related Posts