TEX-MEX SUMMER SQUASH CASSEROLE
Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.
Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
TEX-MEX SQUASH CASSEROLE WITH ROTEL®
Add a little zing with Rotel® to those boring mushroom soup squash casseroles with this inexpensive, low-carb treat.
Provided by jdo223
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, mixing in taco seasoning as directed on the package, until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside on a plate.
- Heat oil in the skillet over medium heat. Mix in squash, onion, and garlic; saute until tender, 5 to 7 minutes. Add beef and diced tomatoes to the skillet. Season with cumin, chili powder, paprika, salt, and pepper. Transfer mixture to an oven-proof casserole dish. Top with Mexican cheese.
- Bake in the preheated oven for 15 minutes.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 11.4 g, Cholesterol 68.9 mg, Fat 19.1 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 9.1 g, Sodium 781.6 mg, Sugar 1.4 g
MEXICAN SQUASH AND GROUND BEEF CASSEROLE
A simple combination of yellow squash, ground beef, and Mexican spices. A great way to use up the bounty of summer squash in the garden.
Provided by KelBel
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
- Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
- Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
- Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.
Nutrition Facts : Calories 296.5, Fat 20.5, SaturatedFat 8.8, Cholesterol 71.2, Sodium 186.9, Carbohydrate 7.8, Fiber 2.3, Sugar 4.9, Protein 20.9
MEXICAN YELLOW SQUASH CASSEROLE
Make and share this Mexican Yellow Squash Casserole recipe from Food.com.
Provided by ebbtide
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute squash and onion in the butter.
- Add pepper, salt, chilles and flour. Mix well.
- Place squash mixture in a coated casserole dish and sprinkle Monterey Jack cheese on top.
- Combine egg, cottage cheese and parsley. Pour over the Monterrey jack cheese, then sprinkle the parmesan cheese on top.
- Bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 257.8, Fat 17.4, SaturatedFat 10.6, Cholesterol 83.2, Sodium 857.8, Carbohydrate 9.2, Fiber 1.6, Sugar 3.6, Protein 17.3
MEXICAN-INSPIRED SPAGHETTI SQUASH
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.
Provided by homechef
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 19.5 g, Cholesterol 12.1 mg, Fat 12 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 520.6 mg, Sugar 1 g
MEXICAN SPAGHETTI SQUASH CASSEROLE
I tend to eat a ton of spaghetti squash and this is just another way to make it. The spices are all approximate.
Provided by TifferCooks
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 526.8, Fat 24.2, SaturatedFat 12.7, Cholesterol 59.3, Sodium 1033, Carbohydrate 58.8, Fiber 11.1, Sugar 5.1, Protein 26.5
MEXICAN SQUASH CASSEROLE
My mother found this recipe in our local newspaper and it is a "hit" anytime I make it. Whenever I make it for large family gatherings, I double the recipe and use a 9 x 13 baking dish.
Provided by Becky Campbell
Categories Side Casseroles
Time 30m
Number Of Ingredients 5
Steps:
- 1. Cook the Squash and Onion with enough water to cover until tender. Stir and drain very, very well.
- 2. Combine the squash, onions, chilies, and cheese in an 8 x 8 buttered baking dish.
- 3. Top with the crushed Ritz crackers and bake at 375 degrees for 15 minutes.
HARVEST MEXICAN SQUASH CASSEROLE
An untraditional Mexican dish inspired by the fall vegetable harvest, this casserole gets raves at potluck dinners! As a main dish, this serves 6-8. As a side dish, it easily serves 12. It is a terrific accompaniment to Recipe #336333. The ingredients listed are for the lighter version of the meal. Also tremendously delicious is topping it with an additional cup of pepper Jack cheese over the sliced tomatoes. But save that for a decadent meal, because the light version is quite tasty, too!
Provided by Lizzymommy
Categories Cheese
Time 45m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees.
- Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut into pieces, and place in covered 3 quart casserole dish with a little water. Microwave for 10 minutes, and then let stand for 10 more minutes to finish steaming.
- Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender. Remove the pan from the heat.
- Drain the water from the squash, and mash until smooth. Stir in the sauteed vegetables. Add the corn, basil, chopped tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and pepper jack cheese. Stir well.
- Smooth out the vegetable mixture. Top with the sliced tomatoes. (Add another cup pepper Jack cheese and sprinkle with paprika if you want to go all out!) Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.
Nutrition Facts : Calories 133.6, Fat 6.3, SaturatedFat 2.4, Cholesterol 10.9, Sodium 245.2, Carbohydrate 18.1, Fiber 3.2, Sugar 3.8, Protein 4.1
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