This is a good accompaniment to any of our burritos, Chimichangas, or center of the plate products but I chose the Family Pack Chicken Rice & Bean Burritos because of the in-depth flavor profiles that compliment the squash and vegetables. It is sort of a traditional calabacitas recipe stuffed into squash.

Ingredients:

10 each El Monterey Chicken Rice & Bean Burritos
4 large Chayote squash, cut in half-length wise, cored out, and forked.
2 Tbl. Melted butter or olive oil or both
1 cup Red onion chopped
2 cloves Garlic minced
1 cup Red & green bell peppers mixed, diced
1 cup Whole corn kernels, drained
1 cup Whole black beans, drained and lightly washed
1 cup Tomatoes chopped or diced
1 cup Spanish rice cooked
1/4 cup Chopped cilantro
1 Tbl. Cumin ground
To Taste SPG (see Culinary Note)
1 cup Shredded cheddar & jack cheese mix

Directions:

1. Preheat oven to 375ºF
2. Heat up El Monterey Chicken Rice & Bean Burritos according to package directions and keep warm.
3. Brush squash with olive oil and season liberally on both sides with salt and pepper. Place squash cut side down on a cookie sheet and roast in oven until tender but not mushy, about 45 minutes. Take out of oven and turn squash over with the cut side up and set aside.
4. Sauté onions and garlic in butter or oil until translucent.
5. Add the rest of the ingredients except mixed cheese and continue to cook until all ingredients are heated through thoroughly. Remove from heat and drain well.
6. Evenly distribute and spoon the vegetable mix on top of the squash and finish topping with cheese.
7. Bake stuffed squash in the pre-heated oven at 375ºF for 1-2 minutes or until cheese is melted and starting to turn golden brown.
8. Use stuffed squash as an accompaniment to the El Monterey Chicken Rice & Bean Burritos and serve with your favorite red or green chile sauce or salsa.

• SPG is my simple and very basic "Season All" seasoning mix: 50% salt, 25% pepper, and 25% garlic.
• Substitute chayote with large patty pan squash.