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Beef and Vegetable Stuffed Squash

  • 5 large yellow squash
  • ½ pound lean ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can whole tomatoes (16 ounce ), drained and chopped
  • ½ cup or 2 ounces shredded cheddar cheese
  • Salt and pepper, as desired

Wash squash thoroughly and place in a steamer basket. Place steamer basket in a saucepan filled with 1 inch of water. Bring water to a boil. Cover pan and steam 5 minutes or until tender but firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; scrape out pulp, leaving a firm shell. Coarsely chop the pulp and set aside. Cook ground beef, onion, and green pepper in a large skillet until beef is browned, stirring to crumble. Drain. Stir in squash pulp and tomatoes. Add salt and pepper, if desired. Place squash shells in a 13x9x2-inch baking dish. Spoon ground beef mixture into shells. Bake at 350 degrees for 25-30 minutes, or until squash is tender but firm. Sprinkle with cheese and bake 5 more minutes, or until cheese melts. Makes ten servings.


Serving Amount: ½ squash
Servings: 10
Calories: 121.6
Protein: 7.9g
Carbohydrate: 8.5g
Fat: 6.9g
Sodium: 216.9mg
Fiber: 2.4g
Beef and Vegetable Stuffed Squash