Calabacitas Rellenas de Carne Molida

Ingredients

4 medium calabacitas, Mexican squash, or zucchini

3/4 pound lean ground beef, 90% lean or higher

1/2 medium onion, finely chopped

2 garlic cloves, finely chopped

1/2 bell pepper, diced

Salt, to taste

Black pepper, to taste

Garlic powder, to taste

Onion powder, to taste

4 Roma tomatoes

1 dried guajillo chile

1 dried árbol chile

1/2 cup shredded low-fat mozzarella or Monterey Jack cheese

Cut each calabacita or zucchini in half lengthwise.

Use a spoon to carefully scoop out the center of each half, leaving about a 1/2-inch border so the squash can hold the filling.

Set the scooped-out squash pulp aside to use in the salsa.

Bring a pot of salted water to a boil.

Add the hollowed squash halves and boil for about 5 minutes, or until they become slightly tender but still firm enough to hold their shape.

Remove the squash from the water and set aside.

Heat a skillet over medium heat.

Add the lean ground beef and cook until it is almost browned, breaking it into small pieces as it cooks.

Add the chopped onion, garlic, and diced bell pepper.

Continue cooking until the vegetables soften and the beef is fully cooked.

Season the beef mixture with salt, black pepper, garlic powder, and onion powder.

Drain any excess fat if needed, then set the filling aside.

In a separate pot, boil the Roma tomatoes, dried guajillo chile, and dried árbol chile until they soften.

Transfer the softened tomatoes and chiles to a blender.

Add the reserved squash pulp, 1/2 cup water, and salt.

Blend until the salsa is smooth.

Pour the salsa into a large skillet or pan.

Simmer for about 5 minutes to help deepen the flavor.

Place the softened squash boats into the salsa.

Fill each squash half with the seasoned ground beef mixture.

Sprinkle shredded mozzarella or Monterey Jack cheese evenly over the top.

Cover the pan and cook over low heat for 3 to 5 minutes, or until the cheese melts.

Serve warm with extra salsa spooned over the top.