STUFFED CALABAZA SQUASH
Steps:
- Preparation Preheat the oven to 325 degrees F. cut a slice, about ½ inch thick from across the top of each squash and scoop out the seeds with a metal spoon. Brush the exposed squash flesh and inside the cavities with 1 tablespoon of olive oil. Place the squash on a baking tray and bake until the squash is almost tender. Meanwhile bring a large saucepan of water to a boil. Add the salt and rice and boil rapidly, uncovered, until the rice is tender. Drain the rice, rinse under hot running water and drain. Heat the remaining oil in a medium sized, non-stick fry pan over medium high heat. Add onions and garlic and sauté, stirring frequently, until the onions are soft and golden Reduce the heat to medium; add the mushrooms and cook, stirring, until tender. Add tomatoes and sundried tomatoes and cook stirring, until the tomatoes are cooked. Transfer onions, mushroom and tomato mixture to a large bowl. Add raisins, parsley, walnuts pepper and the cooked rice. Mix well. Spoon the rice mixture into the squash shells, dividing evenly Sprinkle the Parmesan over the squash-stuffing. Bake until hot and the cheese is golden brown, about 20 minutes. Serve immediately.
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
ROASTED CALABAZA
Simple roasted pumpkin recipe I came across on epicurious.com. Substitute the squash below for Calabaza. Calabaza is often sold already chopped into chunks in many Latin markets. This is because of the difficulty many have in chopping the whole squash. Select pieces with a fresh, moist and unblemished flesh. Soft or wet spots means the squash is beginning to spoil. The color of the flesh should be a bright orange. Whole squash are more difficult to find, but if you find one, select one that still has the stem attached and is heavy for its size. You should avoid purchasing a squash with bruises, cuts, or soft spots. Calabaza is available year round.
Provided by Kanzeda
Categories Pumpkin
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 475°F.
- Remove the seeds and peel the calabaza, then cut into 3/4-inch-wide pieces
- Toss with oil, salt, and pepper.
- Spread onto baking pans in a single layer.
- Roast the calabaza for 20 minutes then turn each piece.
- Roast for another 20 to 30 minutes or until they are caramelized.
- Serve with lime wedges spritz onto squash.
Nutrition Facts : Calories 136.8, Fat 5.3, SaturatedFat 0.7, Sodium 8.2, Carbohydrate 24.1, Fiber 4.2, Sugar 4.5, Protein 2
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- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
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