How to make Mexican Stuffed Summer Squash
Prep time: 5 minutes | Cook time: 33 minutes | Serves: 2
Nonstick cooking spray
1 yellow summer squash
½ cup canned fat-free refried pinto beans with 1 teaspoon taco seasoning
mixed in (for flavor)
½ cup cooked quinoa
¼ cup shredded Colby Jack cheese
1 small tomato, diced
2 tablespoons sliced black olives
2 scallions, chopped, for garnish
1 yellow summer squash
½ cup canned fat-free refried pinto beans with 1 teaspoon taco seasoning
mixed in (for flavor)
½ cup cooked quinoa
¼ cup shredded Colby Jack cheese
1 small tomato, diced
2 tablespoons sliced black olives
2 scallions, chopped, for garnish
1 Preheat
the oven to 400°F. Coat an 8-by-8-inch baking dish with the
2 Cut
the ends off of the summer squash and discard. Cut lengthwise, then
down in the baking dish. Gently poke a couple of holes in the squash
to vent. Add 1 tablespoon of water to the dish. Microwave for about 3
minutes or until slightly tender. Discard any leftover water.
down in the baking dish. Gently poke a couple of holes in the squash
to vent. Add 1 tablespoon of water to the dish. Microwave for about 3
minutes or until slightly tender. Discard any leftover water.
3 When
cool enough to handle, turn the squash so they are skin-side down
4 Layer
¼ cup of the beans in each squash, then ¼ cup of the quinoa. Top
5 Garnish
each squash with the tomatoes, olives, and scallions just before serving.
Per Serving (1 squash half):
Calories: 190; Total fat: 8 g; Protein: 9g; Carbs: 21g; Fiber: 4g; Sugar: 3g; Sodium: 40mg
Calories: 190; Total fat: 8 g; Protein: 9g; Carbs: 21g; Fiber: 4g; Sugar: 3g; Sodium: 40mg
