Mexican Squash Without Corn Recipes

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.

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

MEXICAN SQUASH WITHOUT CORN

Steps:

• Grate the carrot and set aside.
• Chop celery. Add oil to the pan and saute the celery over low heat as other vegetables are chopped. Stir occasionally.
• Slice the green pepper and add it to the pan.
• Chop the onion. Add it to the pan. Continue to stir occasionally.
• Quarter the zucchini/summer squash lengthwise and slice thinly.
• Add the zucchini and carrots to the pan. Stir occasionally so the vegetables cook evenly.
• Chop the tomatoes.
• When the vegetables are almost cooked, add the tomatoes, basil and garlic powder to the pan.
• Combine the taco sauce and mustard in a small bowl. Stir to combine thoroughly.
• Add sauce to the vegetables and stir. Heat through.
• Enjoy!

MEXICAN-INSPIRED STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
• Place squash halves, cut-sides down, in the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes.
• While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.
• Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
• Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.

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.