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Cheese Stuffed Calabacitas

Cheese Stuffed Calabacitas

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40 Min
4
Servings
17
ingredients

Cheese Stuffed Calabacitas Squash is a delicious vegetarian dish. Fresh squash is stuffed with sautéed vegetables and topped with Chihuahua® Cheese. These delicious baked squash boats will warm your heart con el sabor de V&V Supremo®.

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Ingredients

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. Dice 2 of the calabacitas tops and set aside.
  • 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. Set aside until needed.
  • 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
    Place stuffed squash on a sheet tray lined with parchment paper. Bake for 20 to 25 minutes or until the cheese is golden brown and squash is tender.
  • 8
    Drizzle Cheese Stuffed Calabacita Squash with Supremo Sour Cream and garnish with remaining cilantro. Serve and enjoy!
Preheat oven to 350°F.; 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. Dice 2 of the calabacitas tops and set aside. ; 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.; Season the insides of the hollowed out squash with ⅛ teaspoon salt and ⅛ teaspoon pepper. Set aside until needed.; 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.; Fill each hollowed squash with 1 tablespoon of Cotija Cheese, 1 portion vegetable stuffing, top with 2 additional tablespoons Chihuahua® Cheese. ; Place stuffed squash on a sheet tray lined with parchment paper. Bake for 20 to 25 minutes or until the cheese is golden brown and squash is tender. ; Drizzle Cheese Stuffed Calabacita Squash with Supremo Sour Cream and garnish with remaining cilantro. Serve and enjoy!

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