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Mexican Squash Recipes
Mexican squash is mild in flavor and has a pale green thin tender edible skin. Appearing nearly seedless its tasty flesh is whiter and sweeter than zucchini. Shaped somewhat like zucchini this variety is most often larger and more oblong. You will find Mexican
Stuffed Mexican Squash
GETTING READY 1. In a pan dry roast the anchove chillies. Roast till they begin to form blisters and put them in water to rehydrate. 2. In another pan toast the pumpkin seeds till they pop. Put them in a blender and blend till fine. Set aside. 3. Prepare the
Mexican Squash Soup
MAKING 1. In a small ziplock plastic bag mix together vinegar cilantro garlic powder cumin onion powder olive oil salt and pepper seal the bag and shake well to blend 2. Add zucchini green onions and squash seal the bag and allow to marinate in the
Mexican Marinated Squash
Heat oil in a large skillet over medium heat until hot. Add onion saute 1 minute. Add bell peppers jalapeno and garlic saute 2 minutes. Stir in cumin and next 4 ingredients. Arrange fish over tomato mixture sprinkle lemon juice and 1 8 teaspoon pepper over
Mexican Sea Bass With Summer Squash
Coat a baking sheet with cooking spray. Place tortilla strips on baking sheet coat strips with cooking spray. Bake at 400 for 9 minutes or until crisp. Set aside. Combine chicken and flour in a heavy duty zip top plastic bag. Seal bag and shake until chicken
Mexican Squash Stew
In medium saucepan combine all ingredients except squash. Bring to a boil. Add squash reduce heat. Simmer covered for 5 to 8 minutes until tender. Drain. Serve hot.
Saute squash and onion in oil until just tender. Drain off excess grease. Blend in tomatoes chili peppers salt and pepper. Cook over moderately low heat for 15 minutes. Remove from heat blend in cheese.
Mexican Squash With Chilies
1 Slice the zucchini. Combine with the tomatoes onion cilantro and green chiles. Cook over medium low heat for 30 to 45 minutes or until squash is tender. Add salt to taste. 2 Add the cheese and stir into the vegetables.