Mexican Squash Recipes

MEXICAN SQUASH WITH CHEESE

Mexican Squash with Cheese image

Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes "calabacitas", and they have a slightly sweeter flavor compared to zucchini. They're delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn how to cook and enjoy them at home.

Provided by Mely Martínez

Number Of Ingredients 10

Ingredients

11 oz. tomatoes (about 3 plum tomatoes)
1 small garlic clove
¼ cup of water
13 oz. Mexican Squash (about 2 medium Calabacitas)
1 tbsp. vegetable oil or olive oil
1 tbsp. butter
¼ cup white onion (chopped)
2 sprigs of cilantro (optional)
7 oz. Mexican Panela Cheese (Queso Panela, diced)
Salt to taste

Steps:

Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. Set aside.
In a medium-size skillet, heat the oil and butter at medium-high heat. Once it is hot, add the chopped onion and cook for 2-3 minutes.
While the onion is cooking, dice the squash. Make sure that all the pieces are the same size in order to have an even cooking. Set aside.
Once the onion in the skillet is transparent, pour in the tomato sauce, add the cilantro sprigs, and cook for 3 more minutes. After this, stir in the diced squash and season with salt. Cook for 10-12 more minutes until the squash is tender and the tomato sauce is cooked.
Just before serving, stir in the diced queso Panela.
Enjoy as a side dish or as a meal making tacos using hot corn tortillas. Enjoy!

Nutrition Facts : Calories 225 kcal, Carbohydrate 9 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 593 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

STUFFED MEXICAN SQUASH

Stuffed Mexican Squash image

Make and share this Stuffed Mexican Squash recipe from Food.com.

Provided by breezermom

Categories Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 medium yellow squash, about 1 pound
2 garlic cloves, minced
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/2-1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup monterey jack cheese, shredded
3 tablespoons sour cream
2 tablespoons picante sauce
2 tablespoons cheddar cheese, shredded
1 tablespoon ripe olive, sliced

Steps:

Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.

Nutrition Facts : Calories 120.6, Fat 9.1, SaturatedFat 4.3, Cholesterol 18.2, Sodium 250.3, Carbohydrate 5.4, Fiber 1.6, Sugar 3.4, Protein 5.7

MEXICAN SUMMER SQUASH CASSEROLE

Mexican Summer Squash Casserole image

This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

Provided by Cassy

Categories Side Dish Vegetables Squash Summer Squash

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

cooking spray
1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
1 pound peeled zucchini, quartered lengthwise and sliced
2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
2 (4 ounce) cans chopped green chile peppers, drained
⅔ cup finely chopped onion
1 teaspoon salt
¼ cup all-purpose flour
¾ cup mild or medium salsa
1 tablespoon finely sliced green onion, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
Garnish with green onions just before serving.

Nutrition Facts : Calories 90 calories, Carbohydrate 9.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 790.9 mg, Sugar 3.8 g

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