I subscribed to Everyday Food magazine for years, from the very first issue published way back in early 2003. I was a newlywed at the time, had just moved to a new home, and needed a lot of help in the kitchen. My skills were there, but with working 80-hour weeks in the restaurant industry, my inspiration was seriously lacking!
There is something about this compact little magazine that I just love! Unlike most cooking magazines, I find a TON of recipes in each and every issue that I could potentially make (and often do). Most dishes are simple, healthy, and not too complicated to prepare, and include beautiful photos. You can usually get a year’s subscription for $15. Sometimes much less if you sign up for several years in advance. It’s worth it.
I finally let my subscription expire this year, but I still look through my old issues for menu ideas. From the September 2007 issue of Everyday Food, this one below is a family favorite! With the bright yellow squash and sweet corn, even my kids will eat it. It’s the green stuff they’re generally not fans of. 😉
Stuffed Tex-Mex Yellow Squash
- 4 yellow squashes
- Salt and pepper
- 2 tablespoons olive oil
- 1 red bell pepper (ribs and seeds removed), diced
- 2 scallions, thinly sliced (or a small white or yellow onion*)
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/2 pound ground beef*
- 1 cup frozen corn kernels, thawed
- 1/4 cup plus 2 tablespoons grated Parmesan cheese
1. Preheat oven to 400 degrees. Take each squash, slice off the stem, and cut it in half lengthwise. Slice a thin sliver from the rounded part of each half so that it sits flat. Leaving a thin border, scoop out the insides of the squash with a small spoon. Chop this flesh, and set it aside; don’t throw it out! Place squash halves, skin side down, in a shallow baking dish or on a cookie sheet sprayed with PAM. Season the squash with salt and pepper, and set aside.
2. In a large skillet, heat oil over medium-high heat. Add chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring until combined. Add beef and cook until no longer pink, breaking up meat with a spoon. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
3. Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
*I often substitute a regular onion since I always have some on hand. I also usually use an entire pound of meat so that there are plenty of leftovers, and add beans for extra protein. For my husband, I’ll spoon some extra meat over the squash, to satisfy his big appetite. 😉
For more yummy recipes, visit the Sabroso Saturday link-up, hosted by Latina on a Mission!