Authentic home cooking from Uruguay, with US measurements. 
Stuffed Squash with Vegetables
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!
Stuffed Squash with Vegetables
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!
Open in Cookpad AppSteps
- 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.
- 2
Chop the onion and half of the red bell pepper (half is enough so it doesn't turn out too bitter).
- 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.
- 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.
- 5
Bake at 350°F (180°C) for 1 hour.
- 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!
Cooksnaps
Similar Recipes
More Recipes
-
-
Whole wheat flour (Aata) Pinwheel cookies(No Oven Recipe)
-
-
-
-
MOTHER'S DAY SPECIAL, MOM'S FAV PATISAPTA PITHA (#CA26 #mother's_day'26)
-
-
-
-
-
-
Violet McCunney -
-
-
-
-
Ramnavami Vrat special farali Bhog thali
-
-
-
-
-
-
