Stuffed Squash Mexican

• 3 medium-size yellow squash
• 2 cloves garlic, chopped
• 1/4 c. chopped onion
• 1/4 c. chopped green pepper
• 1/2 to 1 jalapeno, seeded and chopped
• 1 Tbsp. olive oil
• 1 tsp. chili powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. shredded Monterey Jack cheese
• 3 Tbsp. sour cream
• 2 Tbsp. picante sauce
• 2 Tbsp. shredded Cheddar cheese
• 1 Tbsp. sliced ripe olives

1. Cook squash in boiling water to cover 7 minutes or until tender but still firm.
2. Drain and cool slightly.
3. Remove and discard stems.
4. Cut each squash in lengthwise; scoop out pulp, leaving a 1/4-inch shell.
5. Reserve squash pulp.
6. Saute garlic, onion, green pepper and jalapeno in olive oil until liquid crisp-tender.
7. Stir in squash pulp and cook, stirring often, until liquid has been absorbed.
8. Add chili powder, salt and pepper; remove from heat. Add Monterey Jack cheese and sour cream; stir well.

garlic, onion, green pepper, jalapeno, olive oil, chili powder, salt, pepper, shredded monterey jack cheese, sour cream, picante sauce, cheddar cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708577 (may not work)