Three Sisters Stuffed Squash

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. The grand prize winner is this stuffed squash recipe from Adrián González of the C-CAP program at the Los Angeles Center for Enriched Studies.

Serves 8

  • For the Squash:
  • 4 large acorn squash
  • 3 to 4 Tablespoons olive oil
  • To Prepare Filling:
  • 2 Tablespoons olive oil
  • 7 ounces fideo noodles
  • 1 small brown onion, diced
  • 1 medium Poblano pepper, diced
  • 1 small carrot, diced
  • 1 small zucchini, diced
  • 3 cups spicy, canned tomato sauce (I suggest El Pato sauce) 2 Tablespoons lime juice (more or less to taste)
  • 1 cup frozen sweet corn, thawed
  • 1 cup canned black beans, drained
  • 1 large mango, seeded, peeled and diced
  • salt and pepper to taste
  • To Garnish:
  • Mexican crema or sour cream
  • 1 bunch cilantro, coarsely chopped

To prepare the squash, cut each acorn squash in half through stem to bottom; discard seeds.

Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. This is a good time to make the filling. Heat the olive oil in a large skillet.

Add the fideo noodles.

Stir continuously over medium heat for 2 minutes. Add the onion, pepper, carrot, and zucchini.

Cook, stirring frequently until the vegetables are tender, 3 to 5 minutes. Stir in the tomato sauce and lime juice. Cook, stirring frequently until the noodles are al dente. Fold in the corn, beans, and mango. Heat just until everything is warm. Hold warm while you reheat the squash.

Turn squash cut side up. Drizzle olive oil over the flesh of the squash; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes more or until heated through.

Fill each squash half with one eighth of the fideo mixture. Garnish each with crema & cilantro.

Serve immediately.

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Nutrition Information

Three Sisters Stuffed Squash

Servings per Recipe: 8

Amount per Serving

Calories:  400

Calories from Fat:  117

Total Fat:  13g

Saturated Fat:  3g

Cholesterol:  4mg

Sodium:  499mg

Potassium:  1039mg

Carbohydrates:  67g

Dietary Fiber:  9g

Protein:  9g

Sugars:  17g

Vitamin A:  41%

Vitamin C:  83%

Calcium:  13%

Iron:  20%

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