Mexican Style Squash Recipes

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

MEXICAN STYLE SQUASH MEDLEY

Mexican Style Squash Medley image

This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).

Provided by 16Paws

Categories Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 1/2-2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Steps:

Heat oil in large lidded skillet.
Add squash, onion and garlic and saute until tender crisp.
Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
Uncover pan, sprinkle cheese on top. Serve after cheese melts.
This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

! ARRIBA ! BAKED WINTER SQUASH MEXICAN-STYLE

! Arriba ! Baked Winter Squash Mexican-Style image

Autumn is my favorite time of year to cook! This recipe can be prepared either spicy or sweet, your choice! Two of my posted Mexican-inspired seasoning mix recipes are offered as suggestions.

Provided by COOKGIRl

Categories Vegetable

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb winter squash (such as hubbard, acorn, delicata, spaghetti, etc.)
1 -2 teaspoon Mexican seasoning, mix to taste (see my Mexican Seasoning Mix II (Salt Free))
1 -2 teaspoon mexican mixed spice, to taste (see my Sweet Mexican Spice Seasoning Mix)
honey (or piloncillo)
butter
olive oil
salt

Steps:

*NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe.
Depending on size of squash, cut into half or fourths.
Remove seeds.
For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II.
For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix.
Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin.
Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking.
If desired, season with salt.
Note for Vegan use piloncillo.

Nutrition Facts : Calories 51.5, Fat 0.2, Sodium 6, Carbohydrate 13, Fiber 2.3, Sugar 3.3, Protein 1.4

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