Spanish Squash Medley Recipes

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SQUASH MEDLEY



Squash Medley image

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

Steps:

  • Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS



Zucchini & Yellow Squash Medley With Summer Herbs image

Here's a wonderful light, quick and easy veggie dish that pairs beautifully with grilled chicken or fish, -or- you can make a meal of it just add some crusty bread, Parmesan cheese, and a nice bottle of wine -or- serve over penne pasta. May be served hot, warm or at room temperature. Use fresh or dried herbs, as you wish. Enjoy!

Provided by BecR2400

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

5 medium zucchini, sliced
3 medium crookneck yellow squash, sliced
5 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 dashes onion powder
1/4 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried basil
1/2 cup chopped fresh parsley
coarse ground fresh pepper, to taste
coarse salt, to taste
1 pinch sugar
1 lemon, thinly sliced
grated parmesan cheese, to serve

Steps:

  • In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
  • Add herbs and stir well.
  • Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
  • Add parsley, salt and pepper and stir well.
  • Cook 5 minutes more, or until squash is done.
  • Add pinch of sugar and lemon slices; stir well.
  • Serve sprinkled with grated Parmesan cheese.

ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
  • Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

CROOKNECK SQUASH MEDLEY



Crookneck Squash Medley image

This was the only way we kids would eat squash when I was young. I tend to overcook it a little, cause I like it to start to caramelize. Unknown yield.

Provided by charlie 5

Categories     Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 yellow squash (crookneck)
1 large onion, chopped
8 ounces frozen corn, thawed
1/2 cup butter
salt
pepper

Steps:

  • Sauté the onion in butter until almost translucent. Add the squash and cook until tender. Add one half of a bag of frozen corn. Salt and pepper to taste. Cook to desired doneness.

SQUASH MEDLEY



Squash Medley image

Make and share this Squash Medley recipe from Food.com.

Provided by weekend cooker

Categories     One Dish Meal

Time 4h20m

Yield 8 squash, 8 serving(s)

Number Of Ingredients 10

8 summer squash, thinly sliced
1/2 teaspoon salt
2 tomatoes, peeled and chopped
1/4 cup sliced green onion
half a green pepper, chopped
1 chicken bouillon cube
1/4 cup hot water
4 slices bacon, fried, and crumbled
1/4 cup fine dry breadcrumb
2 tablespoons brown sugar, divided

Steps:

  • Sprinkle squash with salt.
  • In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
  • Add 1 tablespoon brown sugar.
  • Layer the other half of vegetables, and top with remaining brown sugar.
  • Dissolve bouillon cube in hot water, and pour this into slow cooker.
  • Top with bacon. Sprinkle bread crumbs over top.
  • Cover, and cook on low for 4-6 hours.

SAUTEED SQUASH MEDLEY



Sauteed Squash Medley image

"This recipe never lasts long on our table. I usually serve it with an Italian-style entree." We think it's a great partner for most any main dish! Kay Ayotte - Albion, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small yellow summer squash, halved and sliced
1 small zucchini, halved and sliced
1-1/2 cups sliced fresh mushrooms
1 medium onion, sliced
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 285mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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

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.

SPAGHETTI SQUASH MEDLEY



Spaghetti Squash Medley image

"We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it," writes Wanda Ivan of Salina, Kansas. "We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1 medium spaghetti squash (2-1/2 to 3 pounds)
2 cups chopped seeded tomatoes
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fresh broccoli florets
1 large carrot, thinly sliced
2 tablespoons water
2 ounces fresh or frozen snow peas, sliced
2 tablespoons grated Parmesan cheese

Steps:

  • Cut squash in half lengthwise, discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 1-2 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. , Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 1-1/2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. , When squash is cool enough to handle, use a fork to separate strands; toss with tomato mixture. Serve with Parmesan cheese.

Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 336mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED SQUASH MEDLEY



Roasted Squash Medley image

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Steps:

  • In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

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