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Squash stuffed with cheese and corn
Category: Main Course, Vegetables, Peppers, Vegetables, Tomato Sauce and Ketchup
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Preparation time
30 min.
Difficulty
Medium
Portions
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Ingredients
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Preparation time
1. Hollow squash out using a spoon. Set aside removed pulp.
2. Mix pulp with cheese, two tablespoons Puré de Tomate Machacado puree, sour cream, Elote Dorado corn, Chipotles en Adobo peppers. Season with salt and pepper.
3. Stuff hollowed squash with above mixture. Place English zucchini on baking sheet and bake for 15 minutes at 180°C.
4. Serve with remaining hot Puré de Tomate Machacado La Costeña®.
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