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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp. | 2. Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well. | 3. Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow squash	3	pound		1210.4027	0.0	269.2806	6.8
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
green pepper	1/4	cup	chopped	7.45	1.7284	0.3203	0.0633
jalapeno pepper	1/2 - 1		seeded chopped	0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
monterey jack cheese	3/4	cup	shredded	1210.4027	0.0	269.2806	6.8
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
picante sauce	2	tablespoons		8.0	2.0	0.0	0.0
cheddar cheese	2	tablespoons	shredded	-	-	-	-
olive	1	tablespoon	sliced ripe	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.