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Double Stuffed Delicata Squash
Submitted by: Vunderchef
These squash are filled with pepper cheese-stuffed chilies, topped with salsa and baked. Serve with guacamole and sour cream.
Ingredients
- 2 delicata squash, about
- l l/2 lb. each
- Salt
- 2 7-oz. cans whole green
- chilies
- 8 oz. Montery Jack cheese with jalapeno peppers
- 8 oz. salsa, preferably
- fresh
- l cup purchased or
- homemade guacamole
- l/2 cup dairy sour cream (opt.)
- l/4 cup chopped cilantro
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Method
1. Preheat oven to 350 degrees. 2. Cut the squashes in half lengthwise, taking care to leave both ends intact, to hold the stuffing. Scrape out seeds with a small spoon. 3. Sprinkle the squashes lightly with salt. 4. Open the cans of chilies and cut a tapered "finger" of cheese to fit into each chili. Place cheese-filled chilies in the squash halves, filling them to capacity. There may be extra chilies; save them for another use. 5. Spoon salsa over and around the chilies in the squash. If there is salsa left over, save it for another use. 6. Place the filled squash in a lightly oiled baking dish and cover it tightly. 7. Bake in preheated 350 degree oven 45 minutes, then increase heat to 375 degrees and bake an additional 10 minutes. Squash is done when it is easily pierced with a fork.
Notes: Serve Double Stuffed Delicata Squash hot from the oven, garnished with guacamole, sour cream, and cilantro. It's great with scrambled eggs, toast or warmed tortillas, and coffee cake. You can prep the stuffed squash the night before, then just pop the covered casserole in the oven in the morning. In that case, it will require an extra 5-10 minutes of cooking at 375 degrees.
Number of Servings: 8
Submitted by: Vunderchef ( See all of Vunderchef Recipes )
