Wednesday, November 5, 2008

Filled Buttercup Squash

Recently my niece asked me if I had a recipe for “filled sapalla”. It’s a South American kind of squash which I do not have a translation for but it’s a lot like buttercup squash, so I decided to try that. Normally I would have just used my cabbage roll sauce recipe, but since I’ve made Lovella’s Mexican Stuffed Peppers, I really like that sauce too, so I kind of combined them.

Filling:

  • several small buttercup squash
  • 1 lb extra lean ground beef
  • 2 cups cooked rice
  • ½ cup sour cream
  • ½ onion, grated
  • 1 tsp salt
  • pepper


Mix all ingredients well. I used left over rice casserole for the rice. If the buttercup squash is small, you can just cut it in half, scoop out the seeds and fill. I filled four halves and then made large meatballs with the rest of the meat. If the squash is large, just cut it into wedges and lay the pieces alongside the meatballs, in a large roaster.
Sauce:

  • 2 Tbsp oil
  • ½ onion, chopped
  • ½ green pepper, chopped
  • 1 can tomato soup
  • 1 can cream of mushroom soup
  • 1 can water
  • 1 Tbsp taco seasoning
  • ¾ cup sour cream


  1. Cook onion and pepper until soft. Add soups, water and seasoning. Bring to boil.
  2. Stir in sour cream, until blended. Pour over squash and meatballs.
  3. Bake 1 1/4 - 1½ hours at 350 F. This makes about 6 – 8 servings. Left over meatballs are good with mashed potatoes.

11 comments:

  1. Oh this looks sooo good and I think I could make this here (with a few alterations). Love you, Mom!

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  2. Oh this looks just delicious. . all my favorite flavours in one.

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  3. This looks wonderful. Thanks for the idea. Kathy

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  4. Hey...that shot is great! That looks delish AND healthy too! I think my mom made something very similar but I don't think the sauce was yummy spicy like that! Terrific....thanks for the post and I am thinking...I can 'sell' that one at home for sure!!!!

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  5. this looks like something my family would really enjoy. it is a differant twist on stuffed peppers.

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  7. is a buttercup squash the same as a kabocha squash?

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  8. Forgot to say THANK YOU!!! I am very excited! this will be appearing in my house shortly after I go grocery shopping :)

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  9. Hi Alissa,
    I had never heard of kabocha squash before, but I found this website http://whatscookingamerica.net/squash.htm
    that explains the differnet types and even has pictures of each. If you scroll down you'll find kabocha and it seems to be quite similar . . .maybe a little dry when cooked. I've also used acorn squash, but I think buttercup has a more tender peel that you can actualy eat. All the best!

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  10. OK!!!! this is for dinner tomorrow! suprise for my menno hubby who was raised american!!

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  11. This is now one of my favorit dishes to cook during the summer. We love it. Thank you so much for sharing.

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