Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving. Watch our how-to video.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down.
Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
For the filling, heat oil in a large skillet over medium heat.
Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft.
Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer.
Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Fill squash halves with filling, mounding mixture in the center, and serve.
Nutritional Info
Serving Size
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.