Best 16 Mexican Squash Recipes

MEXICAN-INSPIRED SPAGHETTI SQUASH

Steps:

• 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 SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
• Garnish with green onions just before serving.

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.

MEXICAN SPAGHETTI SQUASH STIR FRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash halves, cut sides down, on a baking sheet.
• Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
• Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
• Spoon spaghetti squash onto each plate; top with ground turkey mixture.

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 SPAGHETTI SQUASH CASSEROLE

Steps:

• Pierce the spaghetti squash all over with a knife.
• Put in microwave for 10 minutes (or until skin is soft to the touch).
• Remove squash and let cool (however long you want).
• Cut squash in half and remove the seeds.
• Use a fork to scrape the insides into a large bowl.
• Add all other ingredients to the squash and stir together.
• Put in casserole and top with cheese.
• Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
• Let sit for a few minutes before serving.

MEXICAN ZUCCHINI & YELLOW SQUASH

Steps:

• 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 SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cut squash in half lengthwise and remove and discard seeds.
• Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water.
• Bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. Set squash aside to cool and leave oven on at 375.
• In a large pan, cook beef and onions over medium heat until beef is no longer pink.
• Add garlic and coriander and cook for 2 minutes.
• Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat to simmer and add salsa, black beans and corn. Cook 5 minutes.
• Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well.
• Taste mixture and add salt and pepper as desired.
• Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well.
• Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
• Add mixture to casserole and sprinkle with tortilla chips.
• Bake for 20 minutes.
• Serve with sour cream and remaining 1/4 cup of chopped cilantro.

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 ZUCCHINI OR YELLOW NECK SQUASH, CALABASITAS GUISADAS

Steps:

• 1. Wash and dice your squash in small pieces, heat the olive oil in a large deep skillet or sauté pan. Add the onion, garlic, peppers, cilantro, and sauté in the hot oil for about two minutes. Then add the squash and continue to sauté for about 10 minutes. Keep stirring so as to completely sauté all the squash, you may add a little more olive oil if your squash looks a little dry. Continue to sauté for 5 more minutes.
• 2. Next add the wine, oregano or epazote, cumin, garlic powder, salt and pepper and the diced tomatos. Stir well taste to see if it has enough salt. Cover lower the heat and cook for about 15 minutes more or until squash is cooked tender. Do not over cook. Serve as a side dish.
• 3. I have only used one serrano but you may add more if you like your calabasitas a little hotter.

MEXICAN YELLOW SQUASH WITH CUBED PORK STEAKS

Steps:

• Heat Olive Oil in skillet and brown pork cubes in oil, liberally spice with garlic powder.
• DO NOT DRAIN.
• Add all vegetables, spice with garlic, salt, pepper, chile powder and hot sauce to your preference of"hotness".
• Cover and cook about 15-20 minutes , don't over cook the vegies!
• Serve over rice or just by itself.
• Be creative, add other vegies that you like.

MEXICAN SQUASH WITH YOGURT DIP

Steps:

• In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
• For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
• Transfer to a serving bowl and let stand for 10 minutes to thicken.
• Serve the dip with warm or room-temperature chayote squash.

SPICED MEXICAN SQUASH STEW

Steps:

• Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
• Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
• Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.

MEXICAN TURKEY AND SQUASH STEW

Steps:

• Cut the turkey into 1 1/2-inch pieces. Sprinkle with the cumin, and salt and pepper to taste. Heat the olive oil in a Dutch oven or large pot over high heat. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
• Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas (the tostadas will dissolve and help thicken the broth). Cover and bring to a boil, then uncover and reduce to a simmer. Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes. Serve with more tostadas.

MEXICAN BEAN AND SQUASH SOUP

Steps:

• Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
• To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.

MEXICAN SQUASH

Steps:

• 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.