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!
Pesto and Parmesan Rolls
Here’s the ultimate FIX for the Students LOAN.
Even though it’s called “Poor Man’s Cubed Steak,” this dish still makes me feel like I’ve won the lottery.
Bedbugs: the ingredient in your cupboards (and the garden) that helps eliminate them in record time
GALAXY CHOCOLATE MILLIONAIRE’S SHORTBREAD
STUFFED PEPPER CASSEROLE