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Stuffed Squash with Vegetables
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Uruguay From Karen Zubiaurre's kitchen in Uruguay.
Originally published on Cookpad Uruguay as Calabaza rellena de verduras, with US measurements.
A picture of Stuffed Squash with Vegetables.

Stuffed Squash with Vegetables

Karen Zubiaurre
Karen Zubiaurre @karenZubiaurre
San José De Mayo Uruguay

Hi 👋, I'm sharing how I made this delicious squash! I forgot to take photos after cutting it, but it turned out amazing 🤤 and made plenty!

Hi 👋, I'm sharing how I made this delicious squash! I forgot to take photos after cutting it, but it turned out amazing 🤤 and made plenty!

Read more

Stuffed Squash with Vegetables

Karen Zubiaurre
Karen Zubiaurre @karenZubiaurre
San José De Mayo Uruguay

Hi 👋, I'm sharing how I made this delicious squash! I forgot to take photos after cutting it, but it turned out amazing 🤤 and made plenty!

Hi 👋, I'm sharing how I made this delicious squash! I forgot to take photos after cutting it, but it turned out amazing 🤤 and made plenty!

Read more
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Ingredients

3 hours
Serves many
  • 1squash (such as butternut or acorn)
  • 1onion
  • 1/2red bell pepper
  • 3 earscorn
  • 4eggs
  • Salt to taste (I used Himalayan salt with herbs)
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Steps

3 hours
  1. 1

    First, cook the corn for a good while until almost tender. Let it cool, then cut off the kernels. I used 2 ears because it was quite a lot. In the same water used to cook the corn, cook the squash for about 15 minutes on one side, then a little on the other side. The idea is to partially cook it so it finishes baking in the oven.

    A picture of step 1 of Stuffed Squash with Vegetables.
    A picture of step 1 of Stuffed Squash with Vegetables.
    A picture of step 1 of Stuffed Squash with Vegetables.
  2. 2

    Chop the onion and half of the red bell pepper (half is enough so it doesn't turn out too bitter).

    A picture of step 2 of Stuffed Squash with Vegetables.
    A picture of step 2 of Stuffed Squash with Vegetables.
    A picture of step 2 of Stuffed Squash with Vegetables.
  3. 3

    In a skillet, sauté the onion with 1 tablespoon of oil. Add the bell pepper. Season to taste with oregano, all-purpose seasoning, and salt. When the onion and bell pepper are nicely browned, remove from heat. Place the squash on a sheet of parchment paper to prevent sticking to the baking pan. Brush olive oil all over the outside of the squash for a nice shine.

    A picture of step 3 of Stuffed Squash with Vegetables.
    A picture of step 3 of Stuffed Squash with Vegetables.
    A picture of step 3 of Stuffed Squash with Vegetables.
  4. 4

    Start filling the squash with some of the onion and bell pepper mixture. Mix the chopped corn with the 4 beaten eggs, then pour this mixture into the squash. Add more onion mixture, and finish with the remaining egg and corn mixture.

    A picture of step 4 of Stuffed Squash with Vegetables.
    A picture of step 4 of Stuffed Squash with Vegetables.
    A picture of step 4 of Stuffed Squash with Vegetables.
  5. 5

    Bake at 350°F (180°C) for 1 hour.

    A picture of step 5 of Stuffed Squash with Vegetables.
    A picture of step 5 of Stuffed Squash with Vegetables.
  6. 6

    I didn't use cheese, but if you like and can eat it, you can add some on top so it melts and gets golden brown. If you make this recipe, I'd love to see a photo of how it turned out!

    A picture of step 6 of Stuffed Squash with Vegetables.
    A picture of step 6 of Stuffed Squash with Vegetables.
    A picture of step 6 of Stuffed Squash with Vegetables.
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Karen Zubiaurre
Karen Zubiaurre @karenZubiaurre
Published in the US on April 18, 2026 14:02
San José De Mayo Uruguay
Amo cocinar y preparar cosas ricas para mi familia! Para mi estar en la cocina es como una terapia,es mi lugar favorito de la casa, es donde me olvido de los problemas y en donde descargo el estrés! Tengo un hijo" Santiago" y junto a mi esposo son las personas que más amo en la vida y son mi mayor inspiración para cocinar. "Vivimos en un mundo cada vez más conectado, los últimos descubrimientos confirman lo que sabios de la Antigüedad ya conocían y practicaban, el Universo es uno y todo está relacionado,conectado de manera total e invisible."Que el alimento sea tu medicamento y que tu medicamento sea tu alimento" están hoy más vigentes que nunca, porque una de las conexiones más directas que tiene nuestro cuerpo con el medio, la naturaleza a la que pertenece y de la que forma parte es la Comida! Una buena alimentación evita carencias y excesos, a través de los alimentos podemos disponer de herramientas para mantener altas las defensas, evitando riesgos y preservando nuestra salud!Desde hace varios años comencé con una intolerancia al gluten y a la lactosa , tuve meses que tenia 0 de tolerancia a ambas y otros que podía comer normal. Actualmente puedo consumir poco gluten porque me genera alergia que se activa con el frío o por el calor ,por eso verán en mis recetas que la mayoría son aptas para celíacos. Espero les sea de utilidad y si preparan algunas de mis recetas me encantaría ver la foto de como les quedó.
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Keywords

Onion Corn Red Bell Pepper Egg Butternut

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