Stuffed Tatume Squash

This is a spicy dish that resembles stuffed zucchini, except that you substitute Tatume squash for the zucchini. The subtle difference in flavor between the Tatume squash and zucchini makes for a unique and flavorful twist on stuffed zucchini. Hot chiles add more zip to the dish. A meal in itself!

Prep Time:
45 mins
Cook Time:
50 mins
Total Time:
1 hrs 35 mins
6 servings


  • 2 (2 pound) Tatume squash

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 medium jalapeno pepper, finely chopped

  • 1 serrano pepper, finely chopped

  • 2 tablespoons dried parsley

  • 1 teaspoon lemon-pepper seasoning

  • 1 teaspoon dried oregano

  • ½ teaspoon red pepper flakes

  • 1 pound Italian pork sausages, casings removed

  • ½ pound ground beef

  • 1 cup grated Parmesan cheese, divided

  • ½ cup dry bread crumbs

  • 2 large eggs

  • salt and ground black pepper to taste

  • 2 medium tomatoes, diced

  • 1 cup prepared red pepper sauce

  • 1 cup shredded mozzarella cheese

  • 2 tablespoons basil leaves, cut into thin strips


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.

  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.

  4. Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.

  5. Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.

  6. Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.

  7. Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.

  8. Garnish with fresh basil and serve.

Nutrition Facts (per serving)

574 Calories
34g Fat
36g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 574
% Daily Value *
Total Fat 34g 44%
Saturated Fat 13g 65%
Cholesterol 139mg 46%
Sodium 1157mg 50%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 34g
Vitamin C 50mg 250%
Calcium 425mg 33%
Iron 6mg 32%
Potassium 1753mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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