Without fail cooking ultimate Stuffed Calabaza (Squash) easy, tasty, practical.
Good Evening every body, at this time you get present recipe Stuffed Calabaza (Squash) with 11 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 12 stages of easy cooking Stuffed Calabaza (Squash).
Ingredients for Stuffed Calabaza (Squash)
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Needed 4 : Mexican Calabacitas (or squash or zucchini).
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Needed 1 lb : ground beef.
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Needed 2 : Roma tomato.
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Prepare 1/2 : onion.
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Prepare 2 : garlic clove.
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Needed 1 : chicken bouillon cube.
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Needed 1 : tomato bouillon cube.
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Needed 1/2 tsp : Cumin.
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Needed : Salt.
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Needed : Pepper.
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Needed : Oil.
If all ingredients Stuffed Calabaza (Squash) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Stuffed Calabaza (Squash)
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Place ground beef, in pan with Salt, Pepper.
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Add 1 garlic and 1/4 of onion onion (cut into small pieces). Cook meat and set aside..
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Blend tomatoes, other 1/4 onion, 1 garlic, chicken and tomato bouillon cube, and cumins.
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Heat 2-3 tablespoons of oil into deep sauce pan (where squash/zucchini could fit).
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Pour blended mixture into hot oil and allow to boil; turn off heat and set aside.
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Cut both ends of squash/zucchini.
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Thickest side begin to take out the inside of squash (do not throw away).
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Once hollow, stuff meat (or any desired stuffing e.g. Cheese) into squash/zucchini leaving room to place some of the squash insides back into squash to keep meat from coming out.
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Place stuffed squash into saucepan of mixture.
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Add enough water to cover squash (about 2-3cups); add salt to taste.
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Set to boil, reduce heat to a simmer, cover and cook until squash is tender (but not breaking apart) ~30 minutes.
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Make sure to taste for salt; could stuff with meat AND cheese!!!**.
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