Cheese Stuffed Mexican Grey Squash

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 117.9
  • Total Fat: 6.1 g
  • Cholesterol: 10.0 mg
  • Sodium: 537.6 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.2 g

View full nutritional breakdown of Cheese Stuffed Mexican Grey Squash calories by ingredient


This makes a delicious and healthy entree for two. This makes a delicious and healthy entree for two.
Number of Servings: 2


    1 Lg. Mexican Grey Squash (10 oz)
    1/4 c Plain Nonfat Yogurt
    1 Ripe Italian (Roma) Tomato, Diced Small
    1 oz Reduced Fat Feta Cheese, Crumbled
    1 tsp Extra Virgin Olive Oil
    1 Lg. Scallion, Chopped (Including Green Part)
    1 oz Ricotta Cheese, Part Skim Milk
    1/4 tsp Salt
    1 1/2 tsp Oregano


Popular in the Southern US, the Mexican grey squash is similar to zucchini. If you're unable to find it, substitute a zucchini of the same weight. You may also add a tbsp of reduced fat Parmesan cheese to the tomato mixture for an even richer flavor.


Heat oven to 425 F. Meanwhile, cut the squash lengthwise into 2 equal portions. With the tip of a tablespoon, scoop out the seeds from each side, creating two "boats". Rub the inside of each side with 1/2 tsp of the olive oil and 1/8 tsp of salt.

In a small bowl, mix the ricotta and crumbled feta. Fill each boat with half of the mixture. Wrap each half loosely in foil, forming a "tent" over the top to prevent it from touching the cheese. Place on a baking sheet on the center rack of the oven and bake for 15-20 minutes, or until squash is cooked through but not "mushy".

Remove from the oven. Remove from foil packets and plate immediately. Mix the tomato, yogurt, scallion and oregano and top each squash with half the mixture.

Serving Size: 1/2 Squash

Number of Servings: 2

Recipe submitted by SparkPeople user JSLATE2K.