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Mexican Squash


another recipe from the 1981 southern living cook book.

Time: 35 minutes


  • melt butter ina large skillet
  • add squash , onion , and garlic
  • saute about 8 minutes or until squash is crisp-tender
  • stir in corn and chiles
  • spoon inot a 1 quart casserole
  • top with cheese
  • bake , uncovered at 350 degrees for 10 minutes or until cheese is melted

mexican squash image

Number Of Ingredients: 7


  1. butter
  2. calabaza squash
  3. onion
  4. garlic cloves
  5. whole kernel corn
  6. green chilies
  7. sharp cheddar cheese


Make and share this Mexican Squash recipe from

Recipe From

Provided by Maryland Jim

Time 35m

Yield 6 serving(s)


  • Melt butter ina large skillet.
  • Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender.
  • Stir in corn and chiles; spoon inot a 1 quart casserole.
  • Top with cheese.
  • Bake, uncovered at 350 degrees for 10 minutes or until cheese is melted.

Mexican Squash image

Number Of Ingredients: 7


  • 2 tablespoons butter
  • 2 calabaza squash or 3 zucchini, thinly sliced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 (17 ounce) can whole kernel corn, drained
  • 1 (4 ounce) can green chilies, drained, seeded and chopped
  • 3/4 cup sharp cheddar cheese, shredded


A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.

Recipe From

Provided by homechef

Time 1h15m

Yield 8


  • 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.

Mexican-Inspired Spaghetti Squash image

Number Of Ingredients: 17


  • 1 spaghetti squash
  • ½ teaspoon olive oil, or as needed
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • ½ sweet yellow onion, chopped
  • ½ yellow bell pepper, chopped
  • 1 clove garlic, minced, or more to taste
  • nonstick cooking spray
  • 1 (14 ounce) can black beans, rinsed and drained
  • ¾ cup shredded Mexican cheese blend, divided
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 Roma tomatoes, chopped
  • 1 avocado, diced, or more to taste
  • 1 (4 ounce) can sliced black olives


Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Recipe From

Provided by Taste of Home

Time 55m

Yield 10 servings.


  • 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.

Tex-Mex Summer Squash Casserole image

Number Of Ingredients: 10


  • 7 medium yellow summer squash, sliced (about 10 cups)
  • 2-1/4 cups shredded cheddar cheese, divided
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 can (4 ounces) diced jalapeno peppers, drained
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup salsa
  • 4 green onions, sliced
  • 1/4 cup chopped red onion


One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Recipe From

Provided by gem

Time 50m

Yield 6


  • Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
  • Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Calabacitas con Elote (Zucchini with Corn) image

Number Of Ingredients: 9


  • 2 ½ cups fresh corn kernels
  • 1 tablespoon olive oil
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 pound zucchini, sliced
  • 3 roma (plum) tomatoes, chopped
  • 1 fresh poblano chile pepper - seeded, deveined, and chopped
  • salt and black pepper to taste
  • ¼ cup crumbled cotija cheese


I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.

Recipe From

Provided by Deanne McKissick

Time 20m

Yield 6 serving(s)


  • Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
  • add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

Mexican Zucchini & Yellow Squash image

Number Of Ingredients: 7


  • 2 yellow squash
  • 2 zucchini
  • Rotel Tomatoes
  • cilantro
  • salt
  • pepper
  • Velveeta cheese

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