Calabicitas Squash Casserole Recipes

CALICO SQUASH CASSEROLE

Calico Squash Casserole image

My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!

Provided by DIXYDAHL1N

Categories Side Dish Vegetables Squash Zucchini

Time 50m

Yield 8

Number Of Ingredients 16

Ingredients

2 cups sliced yellow squash
1 cup sliced zucchini
1 onion, chopped
¼ cup sliced green onion
1 cup water
1 teaspoon salt, divided
2 cups crushed buttery round crackers
½ cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 large carrot, shredded
½ cup mayonnaise
½ (4 ounce) jar diced pimento peppers, drained
1 teaspoon sage
½ teaspoon white pepper
1 cup shredded sharp Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 20 g, Cholesterol 50.6 mg, Fat 33.7 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 1084.7 mg, Sugar 4.6 g

SQUASH CALABACITAS

Squash Calabacitas image

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

Provided by HAWAIIAN_MOMMA

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon salt, or to taste

Steps:

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g

CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

Calabacitas Casserole with Polenta and Cheese image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
2 cups corn kernels, defrosted
4 cloves garlic, smashed
1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow squash
1 large yellow skinned onion, chopped
1(14-ounce) can stewed tomatoes
2 teaspoons dark chili powder, just over 1/2 a palm full
Salt and pepper
1 (16-ounce) tubes prepared polenta
2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat-leaf parsley

Steps:

Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.

CALABACITAS (SOUTHWESTERN SQUASH SAUTE)

Calabacitas (Southwestern Squash Saute) image

There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!

Provided by Acerast

Categories Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons butter
2 teaspoons vegetable oil
1 cup onion, diced
4 garlic cloves, minced
1 medium summer squash, diced
1 medium zucchini, diced
1 cup corn, fresh (or frozen)
1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
1/4 cup cilantro, chopped
salt
fresh ground black pepper, to taste

Steps:

In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
Add the garlic and saute about 2 minutes more.
Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
Stir in the cilantro and heat until just heated through.
Season with salt and pepper; serve.

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