Mexican Squash
Mexican Squash

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mexican squash. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mexican Squash is available June to October. Add to roasted, sautéed or grilled vegetable medleys. Ethnic/Cultural Info Calabacitas is a favorite dish in Mexico made with Mexican squash, cheese, onion and fresh garden tomatoes.

Mexican Squash is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Mexican Squash is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mexican squash using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mexican Squash:
  1. Prepare oil
  2. Get large Mexican Squash or 2 zucchini
  3. Prepare jalapeño
  4. Get of onion
  5. Prepare tomato
  6. Take garlic clove
  7. Prepare Chicken bouillon cube
  8. Make ready Tomato and Chicken Concentrate Cube
  9. Make ready uncooked rice
  10. Prepare water

The word "Calabacitas" is Spanish for Squash. This saute dish is a perfect combination of yellow squash, Mexican squash, zucchini, fresh or frozen sweet corn, spicy or mild fresh Hatch chile pepers, garlic, onions and spices. These fresh ingredients work well together to create a tasty side dish. This low carb Mexican squash and ground beef recipe is a simple dish made with low cost ingredients.

Instructions to make Mexican Squash:
  1. Chop up jalapeño, onion, garlic, and tomato into small cube pieces
  2. Chop tomato into small cube pieces. Also, chop chicken bouillon and tomato concentrate cubes. Set aside.
  3. Pour oil onto hot pan and add jalapeño, onions, and garlic (on low heat)
  4. Cut the squash or Zucchini into four long pieces
  5. Chop squash or Zucchini into small, 1/2 inch thick pieces and add to pan
  6. Increase heat to medium low, stir occasionally, and reduce heat once squash changed into a yellowish color
  7. Add chopped tomato and tomato and chick bouillon cubes to pan and stir
  8. Add 1/2 of water and bring to boil
  9. Add 1/4 cup of rice and mix (optional, tastes great without rice, or may cook rice separately)
  10. Reduce heat to low, cover pan, allow rice to cook (add water in small amounts if necessary)
  11. Enjoy!

Submitted by: FLAGG- Squash and Zucchini! You'll roast your veggies in the oven and just top with fresh lime juice, cotija cheese, and cilantro. Roasting veggies is probably one of the easiest ways to cook them and I couldn't resist the Mexican toppings! This Mexican heirloom squash (also called calabacita) is firmer than other types of summer squash, but they're sweeter and more flavorful. They're usually shaped like paler green zucchinis, although sometimes they're spherical.

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