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Stuffed Mexican Squash

Stuffed Mexican Squash I made some terrific Mexican Grey Squash Patties, also posted on this blog. Here is a lovely stuffed squash recipe that is easy and absolutely delicious:

Makes 6 stuffed squash halves.


  • 3 medium Mexican gray squashes
  • 1-4.5 oz bottle sliced mushrooms (reserve liquid)
  • 2 Tbsp butter or margarine (divided use)
  • 1/3 c small grain couscous
  • 2/3 c reserved mushroom liquid plus water
  • 1/2 medium onion, chopped
  • 1 tsp Herbes de Provence
  • 1/8 tsp sea salt
  • pinch freshly milled black pepper


  1. Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch baking dish or similar.
  2. Cut squashes in half lengthwise. Scoop out the center seeds and a bit of the pulp, leaving 1/2 inch shell. (Reserve pulp for soup stock or another purpose.) Place squash halves side by side in prepared dish, alternating stem side up with stem side down.
  3. Roughly chop the mushrooms.
  4. In a medium saucepan, combine chopped mushrooms, one tablespoon of the butter, couscous, mushroom liquid plus water, onion, Herbes de Provence, salt, and pepper. Cook over medium heat, stirring often, for a few minutes, or until the couscous has softened and the onions are translucent.
  5. Stuff the squash halves with saucepan mixture. Dot with remaining tablespoon of butter. Bake uncovered 20-25 minutes, or until squash shell is fork tender, but not overly soft. If desired, place dish under broiler to brown briefly. Serve hot.

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