"Great way to use up the ever-plentiful summertime squash. Very flexible recipe. Definitely a very yummy family favorite. Love to serve it over rice or millet. It can be easily adjusted to suit your tastes. I have used shredded cooked chicken in place of the beef. I have also added other garden veggies that I needed to use up." — jomama
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olive oil, divided
zucchini, cut into 1/2-inch cubes
red bell pepper, chopped
jalapeno pepper, seeded and chopped
green onions, chopped -- white and green parts separated
salt and pepper to taste
chili powder, or to taste
ground cumin, or to taste
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
kidney beans, rinsed and drained
frozen corn, thawed
grated Parmesan cheese, divided
chopped fresh cilantro
This was a very good recipe although kindof time consuming to make. My son thought it was too spicy but it was a great recipe for the adults!
Tex-Mex Squash Bake Haiku: "I made this in half. And swapped out Parmesan too. Didn't think it'd jive." For the flavors going into this, I was skeptical about using Parmesan, so I went with a Mexi-blend of shredded cheese instead. Halving the recipe (using black bean) made an ideal amount, but it got a bit dry in the oven, without having any moisture (diced tomatoes or tomato sauce, maybe?) It tasted good, and I was happy to use a pile of zucchini that my garden recently exploded with, but I think next time I'll just let it warm in the skillet mixed together and just let cheese melt on top at serving. Oh and it was nummy to scoop it up with a blob of salsa onto a tortilla chip.
I really liked this.. I used ground turkey and probably more zucchini than the recipe called for. I forgot the corn and topped this with a mexican cheese blend. I have some leftovers so it hink I will put them in wraps and have them for work lunches next week. Made this again...almost 3 years later, Subbed hominy for corn and used chicken,. Stll delish. I like that it doesnt use a lot of cheese
Great recipe for using up garden zucchini! I made a few adjustments - added 2 jalapeno peppers, used less olive oil and a lot more cumin. Otherwise followed recipe. Will make again but next time, I probably won't put it in the oven since I think it is great just as a stir fry. Great with diced tomatoes and lots of fresh cilantro on top.
What a great way to use some of the extra squash from the garden! On top of that the taste was great also. Easy to make recipe and the flavors blend well. Must say the left overs were outstanding the next day both cold and warmed. Thanks for the wonderful easy meal recipe.
Just made this recipe.LOVE IT! I did use less oil.
This was awesome! Took awhile to make but my kids loved it! Will make again.
Mmm. Perfect amounts of seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Tex-Mex Squash Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 281
** Calories from Fat: 142
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