-
Preheat oven to 350 degrees.
-
Scoop out the pulp out from the squash with spoon and place into a large bowl.
-
Add 3/4 of the peppers, all the tomato, 1/3 of the cheese, paprika, cumin and salt.
-
Mix together well.
-
Spread half the mix into a baking dish and spoon half the sauce evenly over the top and add 1/3 of the cheese.
-
Top with the remaining squash, sauce and cheese.
-
Top with the remaining peppers and press into the cheese.
-
Bake for about 45 minutes on the middle rack until the cheese is bubbling and golden.
-
Serve with the cilantro pico de gallo and wedges of lime.