Mexican Stuffed Squash and Mango Ginger Ale

A week or so ago my friend brought me some produce from Market on the Move and I needed to use up some of the squash.  She had given me several zucchini, Mexican gray’s and a yellow squash.  After thinking on it for a while I decided that I was going to make some sort of stuffed and baked squash.  Here is what I came up with.

Mexican Stuffed SquashIMG_20140203_160820

  • Squash (zucchini, yellow, Mexican gray, whatever you have on hand or prefer)
  • 1 lb Ground Turkey or Ground Beef
  • 1 Yellow Onion
  • Low-fat Cottage Cheese
  • Cooked White Rice
  • Enchilada Sauce
  • Low-fat Mexican Blend Cheese

Preheat oven to 350°

Sauté the onion in about a tsp of olive oil.  Once the onion begins to soften add the turkey.  Brown the turkey and follow the directions that are on your taco seasoning.  Once done set the meat aside.

Cut the squash in half and scoop out the seeds with a spoon.

For the filling I used the following amounts (since I was just using what squash I had I mixed the filling in smaller batches so that I wouldn’t mix more than I needed;  you may need to make more or less filling to accommodate your squash)

  • 2 cups meat
  • 1 cup rice
  • 1/2 cup cottage cheese

Fill the squash and then drizzle with the enchilada sauce and top with cheese.

Cover with foil and bake for 20-25 minutes.  Remove the foil and bake for an additional 10 minutes.  I like my squash to be tender-crisp so depending on your tastes you may want to bake them longer or shorter.


I also happened to have a mango hanging out in the fridge that I needed to do something with.  I had my Mom coming over for dinner so 1 mango wasn’t really enough for a dessert and then inspiration hit!  Let’s make it into a drink.


Mango Ginger Ale

  • 1 Mango
  • 1 Tbsp Sugar
  • 3 Tbsp Sugar
  • Diet Ginger Ale

Peel the mango and slice into small pieces.  Place in a small frying pan and sprinkle the sugar on top of it, add the water and simmer until the mango has softened up, about 10 minutes.  Puree the mango and liquid using either an immersion blender or a regular blender and then put in the fridge to cool.  To serve put 2 spoons of the puree in a tall glass and then fill the glass half full with ginger ale.  Mix well and then fill with ice.  Enjoy!



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