Tex Mex Squash Bake Recipes

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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



Tex-Mex Summer Squash Casserole image

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.

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

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



Tex-Mex Squash Casserole with Rotel® image

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

1 pound ground beef
1 (1 ounce) package taco seasoning
1 tablespoon vegetable oil
3 medium yellow squash, sliced
1 small onion, sliced
1 clove garlic, minced, or to taste
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 pinch salt and ground black pepper to taste
1 cup shredded Mexican cheese blend

TEX-MEX BAKED SPAGHETTI SQUASH RECIPE - (4.5/5)

Provided by Malooga

Number Of Ingredients 8



Tex-Mex Baked Spaghetti Squash Recipe - (4.5/5) image

Steps:

  • Preheat your oven to 425°F and line your baking sheet with parchment. Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork. Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa. When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it! Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese. Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

1 (3-ounce) cooked Chicken Breast, cut into chunks
1 medium Spaghetti Squash (about 4 cups cooked)
1 tablespoon Olive Oil 1 cup Kidney Beans, drained and rinsed
1 cup fresh Salsa
3 tablespoons fresh Coriander, chopped
1/2 cup Shredded Cheddar Cheese
Sea Salt & Pepper
1 tablespoon Chili Flakes, optional

TEX-MEX SQUASH CASSEROLE

I'm always looking for a way to get the family to eat more vegetables. Squash was a no-no until it was prepared this way. We usually have this with grilled chicken or pork chops. It really is good!

Provided by Sandy in Oklahoma

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10



Tex-Mex Squash Casserole image

Steps:

  • Lightly saute the squash, zucchini, onion, and garlic until just soft.
  • Toss with the remaining ingredients.
  • Place in a lightly oiled 2-quart casserole. Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 202.1, Fat 11.5, SaturatedFat 4.6, Cholesterol 18.3, Sodium 128.7, Carbohydrate 20.5, Fiber 3, Sugar 5, Protein 8.1

2 small yellow squash, sliced
2 small zucchini, sliced
1 medium onion, sliced
1 teaspoon garlic, minced
2 tablespoons oil
4 ounces green chilies, chopped
2 cups corn
1/2 cup cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1 teaspoon cumin

TEX-MEX SQUASH CASSEROLE

Make and share this Tex-Mex Squash Casserole recipe from Food.com.

Provided by Alliebaba

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Tex-Mex Squash Casserole image

Steps:

  • Lightly saute the squash, zucchini, onion and garlic until soft.
  • Toss with remaining ingredients.
  • Place in a lightly grased 2 quart casserole. Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 143.1, Fat 10.8, SaturatedFat 4.4, Cholesterol 18.3, Sodium 119.4, Carbohydrate 6.8, Fiber 1.4, Sugar 3.2, Protein 6.2

2 small yellow squash, sliced
2 small zucchini, sliced
1 medium onion, sliced
1 teaspoon garlic, minced
2 tablespoons oil
4 ounces green chilies, chopped
1/2 cup cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1 teaspoon cumin

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