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Calabacita Squash Stuffed with Carne Guisada

Calabacita Squash Stuffed with Carne Guisada

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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


cost per recipe: $4.54

The price is determined by the national average.

  • 2

    large calabacita squash or small zucchini, cut in half lengthwise

  • 1

    teaspoon vegetable oil

  • 1

    green onion, minced

  • 1

    whole serrano chili pepper

  • 1

    medium tomato, chopped (about 1 cup)

  • 1

    cup shredded or cubed cooked beef

  • 1

    can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Vegetable Soup

  • 1/4

    cup water

view nutrition info

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.

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Made With
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed  Vegetable Soup

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Vegetable Soup

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