Mexican Squash Recipes

MEXICAN-INSPIRED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Cut squash in 1/2 lengthwise. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down in the prepared baking pan.
• Bake in the preheated oven until tender, about 30 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from heat.
• Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
• Remove strands from squash using a fork or spoon and place them into a large bowl. Add black beans, sauteed veggies, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
• Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives. Serve immediately.

CALABACITAS

Steps:

• Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
• Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
• Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
• Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
• Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you. I used a larger jalapeno for this batch and only needed about half of it.
• Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini. (I usually drain and rinse canned corn but this is optional.)
• Take a final taste for seasoning. I added another generous pinch of salt to this batch.
• Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
• Store leftovers in an airtight container in the fridge where they will keep for a few days.

MEXICAN SQUASH WITH CHEESE

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!

MEXICAN SUMMER SQUASH CASSEROLE

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.

CALABASITA'S (MEXICAN SQUASH AND CORN)

Steps:

• 1. Place all ingredients into sauce pan except cheese, cook at medium heat for 20 minutes till corn and squash are tender....Add rotel, pimentos, green chili, and Cheese to mixture stirring occasionally till melted add milk as needed for texture, stir in garlic and salt...Serve hot

SAUTéED CHAYOTE SQUASH

Steps:

• Gather the ingredients.
• Slice the squash in half lengthwise and scoop out the seeds. Place the squash on a cutting board, cut-side down, and slice it thinly. Repeat with the remaining chayote squash.
• Melt the butter in a large sauté pan or skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer.
• Add the sliced chayote squash to the skillet and continue to cook, tossing often, for 3 to 5 minutes, or until crisp-tender. Season with salt and pepper.
• Serve the chayote squash with a garnish of fresh herbs and/or Parmesan cheese, if desired.

CALABACITAS CON QUESO RECIPE

Steps:

• Heat oil on a pan or cast iron skillet over medium heat.
• Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
• Add calabacitas squash and cook, stirring constantly for 3-4 minutes.
• Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
• Mix well and allow everything to cook for 3-4 minutes stirring constantly.
• Add vegetable stock (or water), mix well and bring to a simmer.
• Cover and cook stirring from time to time until all vegetables are tender.
• Adjust with salt and pepper, add ⅔ of cheese and mix well.
• Add the remaining cheese on top, cover the pan, and turn off the heat.
• Allow resting for a couple of minutes or until cheese melts on top.
• Serve as suggested in the recipe notes below.

VEGETABLE SPAGHETTI SQUASH RECIPE (MEXICAN-STYLE)

Steps:

• Heat oven to 425F/218C. Line baking sheet with foil or parchment paper for easy clean up.
• COOK SPAGHETTI SQUASH and MAKE 'SPAGHETTI': Pierce squash a few times with a knife. Microwave on high from 5-7 minutes. Timing will depend on size of your squash. Remove from microwave to cutting board. Let cool a bit or use towel to protect fingers (it's hot!). Scrape out seeds and discard. Cut squash lengthwise. Brush with oil and sprinkle with salt and pepper. Place both halves, cut side down, on pan. Roast for 25-40 minutes or until squash is fork tender and easily pierced with a knife. Turn over squash, cut side up. Using a fork, rake squash to create spaghetti-like strands. Note 2.
• MAKE MEXICAN SAUCE: While squash is roasting, heat oil in large saute pan or skillet to medium-high heat. Add onions and peppers and cook for a 5 minutes until tender. Stir in garlic for 30 seconds. Reduce heat to medium heat. Add chopped tomatoes, beans, corn, cumin, oregano and chili powder. Stir and cook for 5-6 minutes until tomatoes break down. Taste and add salt and pepper to taste. Sprinkle on cheese, turn heat to low, cover and cook for 3 minutes to allow cheese to melt. If you don't have a cover, use tinfoil as a cover or just stir the cheese directly into the mixture.
• ASSEMBLE: Place cooked spaghetti squash strands on a serving plate. Scoop out sauce with cheese from skillet and place on top (I use a spatula). Sprinkle with cilantro or chopped green onions if desired and serve. Alternatively, make individual servings with squash and a scoop of sauce on top.

CALABACITAS

Steps:

• Heat olive oil in a large skillet over medium heat. Once hot, add in onions and cook for about 3 minutes until translucent.
• Add the jalapeño, garlic, squash, corn, tomatoes, Mexican oregano, cumin, salt, and pepper. Reduce heat to just over low, cover, and cook for ~8-9 minutes, stirring occasionally, until the squash is tender.
• Add in vegan mozzarella shreds and cook with the lid on for an additional 1-2 minutes, or until the cheese melts.
• Top with vegan queso fresco or queso cotija. Serve warm as a side dish, on tacos, or as a light meal. Happy eating!