Best 4 Stuffed Calabaza Squash Recipes
**Stuffed Calabaza Squash: A Journey of Flavors and Culinary Delights**
Prepare to embark on a culinary adventure with our exquisite Stuffed Calabaza Squash, a dish that captivates the senses and tantalizes the taste buds. This unique and flavorful dish is a symphony of textures and tastes, featuring a tender and subtly sweet calabaza squash filled with a savory and aromatic stuffing. Discover a delightful harmony of flavors as you savor the juicy ground beef, aromatic rice, and a medley of vegetables, all enveloped in a rich and flavorful tomato-based sauce. Indulge in the contrasting textures of the tender squash, the fluffy rice, the succulent meat, and the crisp vegetables, all coming together in perfect harmony. This culinary masterpiece is not only a feast for the palate but also a feast for the eyes, with its vibrant colors and eye-catching presentation.
CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)
Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.
Provided by mari9807
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
- Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
- Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
- Cover the pan and let simmer over medium heat, 20 to 30 minutes.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g
SQUASH CALABACITAS
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
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
ROASTED CALABAZA
Provided by Maggie Ruggiero
Categories Side Squash Healthy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 475°F with racks in upper and lower thirds.
- Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
- Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
- Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.
STUFFED MEXICAN SQUASH
Make and share this Stuffed Mexican Squash recipe from Food.com.
Provided by breezermom
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
- Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
- Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.
Nutrition Facts : Calories 120.6, Fat 9.1, SaturatedFat 4.3, Cholesterol 18.2, Sodium 250.3, Carbohydrate 5.4, Fiber 1.6, Sugar 3.4, Protein 5.7
Tips:
- To save time, use pre-cooked quinoa or rice.
- Feel free to add other vegetables to the stuffing, such as bell peppers, zucchini, or mushrooms.
- If you don't have a Dutch oven, you can also bake the squash in a regular oven at 375 degrees Fahrenheit for about 1 hour, or until the squash is tender.
- To make the squash even more flavorful, you can roast it before stuffing it.
- Serve the squash with a dollop of sour cream, salsa, or guacamole.
Conclusion:
Stuffed calabaza squash is a delicious and healthy dish that is perfect for a fall meal. The squash is tender and flavorful, and the stuffing is savory and satisfying. This dish is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to cook squash, give this recipe a try.
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