Cheesy Topping: Generously sprinkle the Mexican cheese blend over the stuffed squashes, ensuring a good cheesy layer on top.
Bake to Perfection: Pop the stuffed squashes back into the oven and bake for another 15-20 minutes. The dish is ready when the cheese has melted and turned bubbly, with a hint of golden brown on top.
Serving: Once out of the oven, sprinkle some more chili powder for added zing (optional) and garnish with fresh cilantro. Serve hot and enjoy a guilt-free, flavor-packed meal!
ENJOY!
French Onion Stuffed Chicken
Spicy Salami and Chicken Pizza with Sundried Tomato Pesto
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
Mom’s controversial punishment for daughter’s heartless behavior toward homeless man has everyone talking!
Weight Watchers Strawberry Cheesecake Jars
Chicken and Rice Soup
Pumpkin Pie Glazed Scones!
Southern Chocolate Cobbler
I make these at least 8 times a year because they are so good and easy! Can taste it now!