Stuffed Mexican Squash

Jose Sosa  - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2005

Los Angeles Trade Tech Culinary School's 12th Annual Student Chef Thanksgiving Stuffing Cook-Off

• 6 oz. Bag of Mrs. Cubbison's Cornbread Stuffin'
• 1/2 cup Melted Butter
• 1- 1/2 Roma Tomatoes (small dice)
• 1/4 cup Chicken Broth
• 1/2 cup Celery (small dice)
• 12 oz. Package Queso Fresco
• 1/2 cup Green Bell Peppers (small dice)
• 6 Mexican quash
• 1/2 cup Onions (small dice)
• 6-8 Cups water

Preheat oven to 350 degrees

Procedure for preparing the Stuffin':
Sautee the celery, onion's, and bell pepper's until they start to brown then remove from heat add to 6 oz. bag Mrs. Cubbison's Stuffin', mix in well. Next add melted butter, chicken broth, tomatoes, and crumbled cheese mix in well.

Procedure's for preparing the Squash (Makes twelve halves):
First bring water to a boil then add salt to water, once the water has returned to a boil add squash and boil for 4 minutes, remove squash from water and put in an ice bath to shock the squash and prevent it from over cooking. When the squash has cooled cut in half "lengthwise" and remove seeds. Refill the squash with the stuffin' mixture slightly overfilling them and place in a baking pan and bake for 40 minutes or until internal temp. reaches 165 degrees.

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