If you feel you like eating something full of flavor but on the lighter side, try stuffed squash, or calabasas rellenas. Serve them with a side of rice or in this case, a simple to make quinoa salad. Enjoy!

Ingredients for squash:

4 large Mexican squash sliced in half

1 large skinless, chicken breast

2 roma tomatoes, chopped

1/2 white onion, chopped

2 garlic cloves, minced

1/2 cup yellow corn kernels

1/2 cup green bell pepper or Anaheim chiles

handful of cilantro

1 tsp. garlic salt

2 tbsp olive oil

Salt, pepper to taste

- Slice each squash in half. Using a small spoon, scoop out some of the center and discard (or save for a soup!) Set aside.

- In a large pan, heat the 2 tbsp. of olive oil. Dice chicken into small cubes and add to pan. Sprinkle salt and pepper. Cook chicken for 8-10 minutes on high heat.

- Add onions and cook for 2-3 minutes.

-Add tomatoes, garlic,corn, and green pepper. Season with salt, pepper, and garlic salt.

-Cook until vegetables are soft and chicken is cooked. Fold in cilantro. Turn off heat and set aside.

- Preheat oven to 375 degrees.

- Scoop 3-4 tbsp. of chicken mixture onto each squash half. Place them on an oven-safe  dish. (cover dish with foil paper and a bit of olive oil to avoid sticking)

Bake until squash are soft, 15-20 minutes

Sauce:

1/2 cup sour cream

3 Anaheim peppers – cooked, seeded, and skin removed.

pinch of salt

pinch of ground cumin

Quinoa salad:

2 cups, cooked quinoa

1 cucumber, chopped small

2 roma tomatoes, chopped

2 garlic cloves, minced

1 tbsp fresh dill

1/4 cup olive oil

juice of 1 lime

1 tsp cumin

salt, pepper to taste

- Mix all ingredients. Adjust flavors according to your preference. Chill in the refrigerator for up to 1 hour before serving.