crookneck squash

Yellow neck squash is high in vitamin A, B6, C, folate, magnesium, fiber, riboflavin, phosphorus, potassium, and manganese.  More importantly, yellow neck squash tastes good.


Can you imagine a toco without a tortilla? Here ya go, this is the perfect taco nettled in a crookneck squash.

6-8 medium crookneck squash, 1/2 cup commercial salsa of your choice, 1/2 pound ground Italian sausage, 1/2 pound chorizo, 1 1/4 tablespoon taco seasoning,  3/4 cup red onion, chopped, 2 garlic cloves, minced, 1 (4 oz.) can Rotel, 1/4 cup chicken broth, 3/4 cup goat cheese, shredded, 1/4 cup cilantro, chopped, 1/4 cup green onions, chopped.

Preheat the oven to 375 degrees.  Cut the squash in half lengthwise.  Scoop the inside meat out, chop add the squash meat into a bowl.  Be careful not to take out to much; make sure you keep the shape of the squash, set aside.  Add the salsa to the bottom of the squash shells, place the squash on a cooking sheet.  Get out a skillet, add 1 1/2 tablespoon of oil.  Remove the casing off the sausage and chorizo, dump into the hot skillet. Cook until brown.  Add the taco seasoning, onions, garlic, Rotel, and chicken broth stir cover the skillet cook for 15 minutes or until most of the broth is absorbed.  Scoop out the sausage mixture into the squash boats, top off with the cheese.  Bake covered for 20-25 minutes or until the cheese melted and the squash is soft.  Remove from the oven and garnish with cilantro and green onions.



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