Tender, sweet calabacita squash, also known as tatuma squash, are filling and hearty when stuffed with a traditional beef and vegetable guisado. This light recipe works especially well for busy office folks who need a take-along lunch that reheats well in the microwave and fits their budget.
cost per recipe: $4.37
The price is determined by the national average.
large calabacita squash or small zucchini, cut in half lengthwise
teaspoon vegetable oil
green onion, minced
whole serrano chili pepper
medium tomato, chopped (about 1 cup)
cup shredded or cubed cooked beef
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Vegetable Soup
Fill a 2-quart saucepan with water and heat over medium-high heat to a boil. Add the squash and cook for 5 minutes or until tender. Drain the squash well in a colander. Let cool for 5 minutes. Using a spoon, scrape out the seeds, leaving a hollow in the center.
Heat the oil in an 8-inch skillet over medium heat. Add the onion and chile and cook for 2 minutes or until they are well browned, stirring occasionally.
Add the tomato and beef to the skillet and cook and stir for 1 minute. Stir in the soup and water and cook for 5 minutes, stirring occasionally. Remove and discard the chile.
Arrange 2 squash halves on each of 2 serving plates. Top with the beef mixture.