Spicy Squash Mexican Style Ole Recipes

SPICY SQUASH -MEXICAN STYLE, OLE'

Steps:

• 1. Add Olive Oil to sillet and heat to medium-high.
• 2. Place sliced squash and carrots into pan; saute' in pan; coat well with the oil.
• 3. Add the onions; stir well.
• 4. Add the garlic powder, salt and pepper. Blend well.
• 5. Place lid on skillet; lower the heat to medium and cook 15-20 minutes (until desired tenderness)**
• 6. Remove lid and add the can of Ro-Tel Tomatoes and Green Chilies. Blend well with the squash mixture; Heat through appoximately 5 minutes.
• 7. If it is too liquidy for your taste, pour off some of the liquid. Put in serving bowl and enjoy. HAPPY CINCO DE MAYO!!!!!
• 8. ** If you like the vegetables a little crunchy (as opposed to done and soft), test for doneness after 10-12 minutes.

CHAYOTE SQUASH WITH TOMATO AND GREEN CHILES

Steps:

• Purée the roasted tomatoes and the garlic: In a blender, purée the tomatoes and garlic. Set aside.
• Serve: Sprinkle with grated cheese to serve.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

MEXICAN STYLE SQUASH MEDLEY

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.

SUMMER SQUASH SALSA

Steps:

• Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.

SPICY SUMMER SQUASH WITH HERBS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
• Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.