Calabacita Squash Stuffed with Carne Guisada
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.
serves
2
people
Ingredients
cost per recipe: $4.37
The price is determined by the national average.
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2
large calabacita squash or small zucchini, cut in half lengthwise
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1
teaspoon vegetable oil
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1
green onion, minced
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1
whole serrano chili pepper
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1
medium tomato, chopped (about 1 cup)
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1
cup shredded or cubed cooked beef
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1
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Vegetable Soup
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1/4
cup water
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Arrange 2 squash halves on each of 2 serving plates. Top with the beef mixture.
Recipe Tips
- Recipe Note: You can discard the squash seeds or stir them into the beef mixture, if you like.
