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
TEX-MEX BAKED SPAGHETTI SQUASH RECIPE - (4.5/5)
Provided by Malooga
Number Of Ingredients 8
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.
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
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
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
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
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