Best 4 Calabazita Mexican Squash Recipes

**Calabacita: A Versatile Mexican Squash with Endless Culinary Possibilities**

In the vibrant tapestry of Mexican cuisine, few ingredients shine as brightly as calabacita, a versatile summer squash that captivates taste buds with its delicate flavor and endless culinary possibilities. Hailing from the sun-kissed fields of Mexico, calabacita boasts a light green hue, a tender texture, and a subtly sweet taste that lends itself to a myriad of cooking techniques and flavor combinations. This versatile vegetable takes center stage in countless traditional Mexican dishes, inspiring chefs and home cooks alike to create tantalizing culinary masterpieces.

From savory stews and soups to vibrant salads and sizzling fajitas, calabacita's adaptability knows no bounds. Its mild flavor allows it to harmonize seamlessly with a symphony of spices, herbs, and other ingredients, making it a perfect canvas for culinary creativity. Whether grilled, roasted, sautéed, or simmered, calabacita retains its texture and delicate sweetness, adding a delightful dimension to every bite.

This article presents a curated collection of calabacita recipes that showcase the vegetable's versatility and delectable flavors. Embark on a culinary journey as we explore traditional Mexican dishes like Caldo de Calabacita, a hearty soup brimming with tender squash, corn, and aromatic spices. Delight in the simplicity of Calabacitas con Queso, a classic sautéed calabacita dish enhanced by the richness of melted cheese. Experience the vibrant flavors of Calabacita Salad, a refreshing medley of crisp squash, tangy dressing, and crunchy toppings.

For those seeking a hearty and flavorful main course, Calabacita Rellena, stuffed calabacita with a savory filling, promises to tantalize taste buds. And for a quick and easy weeknight meal, Calabacita Tacos, filled with tender squash, black beans, and a zesty salsa, offer a satisfying and delicious option.

With its delicate flavor and boundless versatility, calabacita stands as a culinary treasure, ready to elevate any dish to new heights of flavor. Prepare to be captivated by the culinary adventures that await as we delve into the world of calabacita recipes, where every bite promises a delectable journey through the vibrant flavors of Mexico.

Let's cook with our recipes!

SQUASH CALABACITAS

Squash Calabacitas image

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

Provided by HAWAIIAN_MOMMA

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon salt, or to taste

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.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g

MEXICAN CALABACITAS

Mexican Calabacitas image

Make and share this Mexican Calabacitas recipe from Food.com.

Provided by LorenLou

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

Steps:

Place oil and chopped garlic in a large skillet, over medium heat.
Add zucchini and onion, cooking until onion is tender.
Add corn and tomatoes.
Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
When mixture is well heated, add cheese, mix and serve.

CALABACITA CON PUERCO (PORK WITH SQUASH)

Calabacita con Puerco (Pork with Squash) image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Provided by Jenny Crocker

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 2h28m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, divided
4 boneless pork chops
5 calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

Steps:

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g

CALABACITAS (SOUTHWESTERN SQUASH SAUTE)

Calabacitas (Southwestern Squash Saute) image

There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!

Provided by Acerast

Categories Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons butter
2 teaspoons vegetable oil
1 cup onion, diced
4 garlic cloves, minced
1 medium summer squash, diced
1 medium zucchini, diced
1 cup corn, fresh (or frozen)
1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
1/4 cup cilantro, chopped
salt
fresh ground black pepper, to taste

Steps:

In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
Add the garlic and saute about 2 minutes more.
Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
Stir in the cilantro and heat until just heated through.
Season with salt and pepper; serve.

Tips:

Choose tender, young calabacitas for the best flavor and texture.
If you can't find fresh calabacitas, frozen or canned squash can be used instead.
To save time, you can cook the calabacitas in advance and reheat them later.
Calabacitas can be served as a side dish or as a main course.
For a vegetarian version of this dish, omit the chicken or beef.
Garnish with fresh cilantro, sour cream, or cotija cheese before serving.

Conclusion:

Calabacitas is a delicious and versatile Mexican dish that can be enjoyed by people of all ages.

It is a healthy and flavorful way to incorporate more vegetables into your diet. With its simple ingredients and easy preparation, calabacitas is a great option for busy weeknight meals or casual gatherings.

So next time you're looking for a new and exciting way to cook squash, give calabacitas a try. You won't be disappointed!