STUFFED TEX-MEX YELLOW SQUASH

"Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper and corn, all topped with Parmesan cheese."

4 yellow squash (8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice
2 scallions, thinly sliced, white and green parts separated
1 garlic clove, minced
2 tablespoons tomato paste
1 teaspoon mild chili powder
1/2 pound ground beef chuck
1 cup frozen corn kernels, thawed
1/4 cup plus 2 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees Fahrenheit, with rack set in the top third.

Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper and set aside.

In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites (reserve greens for garnish) and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 minutes to 4 minutes.

Add tomato paste and chili powder to squash in skillet; cook, stirring, until fragrant, 1 minute.

Add beef; cook until no longer pink, breaking up meat with a spoon, 2 minutes to 3 minutes. Remove from heat. Stir in corn and cup Parmesan; season with salt and pepper.

Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan.

Cover with aluminum foil and bake until squash is tender, 30 minutes to 35 minutes. Uncover and bake until top is browned, 7 minutes to 10 minutes more. Garnish with scallion greens.

Makes 4 servings
Source: Sandra Rose Gluck to Everyday Food, September 10, 2007