Cheese Stuffed Calabacitas

8 Steps to complete

• 1
  Preheat oven to 350°F.
• 2
  Trim both ends from calabacitas. Cut ⅓ off the top of each squash horizontally. Cut a thin horizontal slice from the bottom so that the squash will sit flat and not roll.
• 3
  Using a small paring knife, cut around the inside of the squash. Carefully scoop out the inside of the squash. Be careful not to cut through the bottom or sides.
• 4
  Season the insides of the hollowed out squash with ⅛ teaspoon salt and ⅛ teaspoon pepper. Dice 2 of the calabacitas tops and set aside.
• 5
  Heat oil in a skillet for 1 minute over medium heat. Add onion and sauté for 1 minute. Add garlic, sauté for 30 seconds, reduce heat to medium low. Mix in carrot, cook for 2 minutes. Add corn, diced squash tops, season with salt, black pepper and red pepper flakes. Continue to cook for 2 minutes. Remove from heat. Let vegetable mixture cool for 1 minute. Mix in 1 tablespoon cilantro, ¼ cup Cotija cheese and ¼ cup Chihuahua® cheese. Divide vegetable mixture into 4 portions. Set aside.
• 6
  Fill each hollowed squash with 1 tablespoon of Cotija Cheese, 1 portion vegetable stuffing, top with 2 additional tablespoons Chihuahua® Cheese.
• 7
  Fill each hollowed squash with 1 tablespoon of Chihuahua® Cheese, 1 portion vegetable stuffing, top with 2 additional tablespoons Chihuahua® Cheese.
• 8
  Drizzle Cheese Stuffed Calabacita Squash with Supremo Sour Cream and garnish with remaining cilantro. Serve and enjoy!