Stuffed Squash Mexican - cooking recipe

Ingredients

3 medium-size yellow squash
2 cloves garlic, chopped
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 to 1 jalapeno, seeded and chopped
1 Tbsp. olive oil
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 c. shredded Monterey Jack cheese
3 Tbsp. sour cream
2 Tbsp. picante sauce
2 Tbsp. shredded Cheddar cheese
1 Tbsp. sliced ripe olives

Preparation

Cook squash in boiling water to cover 7 minutes or until tender but still firm.
Drain and cool slightly.
Remove and discard stems.
Cut each squash in lengthwise; scoop out pulp, leaving a 1/4-inch shell.
Reserve squash pulp.
Saute garlic, onion, green pepper and jalapeno in olive oil until liquid crisp-tender.
Stir in squash pulp and cook, stirring often, until liquid has been absorbed.
Add chili powder, salt and pepper; remove from heat. Add Monterey Jack cheese and sour cream; stir well.