Calabacines Rellenos Stuffed Squash Recipes

SQUASH CALABACITAS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

CALABACINES RELLENOS (STUFFED SQUASH)

Steps:

• Preheat oven to 400 degrees.
• Cut both ends of the squash. Cook squash in salted boiling water for 5 minutes. Drain and set aside until cool enough to handle.
• Cut squash in half lengthwise and, using a spoon, remove the seeds.
• Saute onion in olive oil until soft. Add lamb, bacon, salt, pepper and mix well. Add the tomato paste, sugar, garlic and water.
• Cook until the meat has cooked through, using a spoon to break it apart.
• Add the tomato, yogurt and mint. Mix well.
• Place squash in a baking pan and fill each one with the meat mixture. Sprinkle each with the parmesan cheese and some pepper.
• Bake until the cheese is melted, about 10 minutes.
• Sprinle each squash with the chopped parsley and serve.

SQUASH BLOSSOM CHILE RELLENO WITH WALNUT CREAM SAUCE

Steps:

• Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
• Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place poblano peppers onto the prepared baking sheet.
• Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
• Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
• Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
• Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
• Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
• Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
• Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
• Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
• Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.

COSTA RICAN ZAPALLITOS RELLENOS (STUFFED ZUCCHINI)

Steps:

• Boil the zucchinis until tender, apprx 8-10 minutes.
• let cool, cut in half lengthwise.
• Scoop out the insides and place in a strainer, Force as much liquid out as possible.
• Combine the squash paste, egg, grated cheese,& milk, mix well.
• Fill the zucchini shells.
• Sprinkle with the bread crumbs and parmesan cheese (get them ready up to this point and then just pop them in the oven 15 minutes before serving).
• Heat in 350F oven for apprx 10-15 minutes or until the parmesan is browned and they are heated through.