Calabacitas Rellenas

Hey everyone! I just had to share this amazing recipe I tried last night – Calabacitas Rellenas! If you're looking for a comforting, flavorful, and surprisingly easy meal, this is it. I've always loved Mexican food, and this stuffed squash dish is quickly becoming one of my favorites to make at home. So, what exactly are Calabacitas Rellenas? It literally means 'stuffed squash' in Spanish, and it's a classic Mexican dish where zucchini or other types of summer squash are hollowed out and filled with a savory mixture, often involving ground meat, cheese, and a delicious tomato-based sauce, then baked until tender and bubbly. It’s perfect for a family dinner! Here's how I made mine. This recipe is pretty adaptable, so feel free to tweak it! Ingredients: 4-5 medium zucchini or Mexican squash (look for ones that are relatively straight and firm) 1 lb ground beef (or ground turkey/pork, or even lentils for a vegetarian option!) 1 medium onion, finely chopped 2-3 cloves garlic, minced 1 (14.5 oz) can diced tomatoes, undrained 1/2 cup corn (fresh or frozen) 1/2 cup black beans (canned, rinsed, and drained) 1/2 cup shredded Monterey Jack or cheddar cheese, plus more for topping 1 tsp cumin 1/2 tsp chili powder Salt and pepper to taste 2 tbsp olive oil Fresh cilantro for garnish (optional) A little extra cheese for melting on top And here’s my super simple cooking method that made it a breeze: Prep the Squash: Wash the squash and cut them in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh, leaving about a 1/4 to 1/2 inch border. Chop the scooped-out flesh (if it’s not too seedy) and set aside. Make the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and chopped squash flesh (if using) and cook for another 2-3 minutes. Add Meat & Spices: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then drain any excess fat. Stir in the diced tomatoes, corn, black beans, cumin, chili powder, salt, and pepper. Let it simmer for 5-7 minutes, allowing the flavors to meld. Remove from heat and stir in the 1/2 cup shredded cheese. Stuff & Bake: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Arrange the hollowed-out squash halves in the dish. Spoon the meat and vegetable filling generously into each squash half. Finish Baking: Cover the baking dish with foil and bake for 25-30 minutes, or until the squash is tender. Remove the foil, sprinkle with extra cheese, and bake for another 10-15 minutes, or until the cheese is melted and bubbly. Serve: Garnish with fresh cilantro if you like, and serve hot! It’s amazing on its own or with a side of rice. A little tip for picking your squash: don't be afraid to try different types! While zucchini is common, some Mexican varieties work wonderfully too. For those who prefer calabazas rellenas de carne molida (stuffed squash with ground meat), this recipe is perfect, but you can also make it vegetarian by using lentils or mushrooms for the filling. I've heard of a version called calabacitas capeadas where the stuffed squash is dipped in a light batter and fried – I haven't tried that yet, but it sounds delicious for a special occasion! I really hope you give this Calabacitas Rellenas recipe a try. It’s comforting, satisfying, and a great way to enjoy fresh produce. Let me know if you make it and what you think!