SQUASH IN SPANISH RECIPES

Name: Spanish Squash Medley
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 2 medium summer squash, halved and sliced; 2 medium zucchini, halved and sliced; 1/3 cup chopped onion; 1-1/2 teaspoons olive oil; 1 large plum tomato, diced; 1 tablespoon butter; 1/2 teaspoon lemon-pepper seasoning; 1/4 teaspoon garlic powder; 1/8 teaspoon salt; 1/2 cup shredded Monterey Jack cheese

SPANISH SQUASH MEDLEY RECIPE: HOW TO MAKE IT

Spanish Squash Medley Recipe: How to Make It image

This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 medium summer squash, halved and sliced
2 medium zucchini, halved and sliced
1/3 cup chopped onion
1-1/2 teaspoons olive oil
1 large plum tomato, diced
1 tablespoon butter
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup shredded Monterey Jack cheese

Steps:

In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.

Nutrition Facts : Calories 55 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 123mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 vegetable

SPANISH BAKED ACORN SQUASH RECIPE - FOOD.COM

Spanish Baked Acorn Squash Recipe - Food.com image

This recipe came from a former neighbor. Thanks, Lois! It can be served as either a main dish or a side dish and is different from most acorn squash recipes because it isn't sweet. It smells absolutely wonderful while it's baking. I usually make it using just one squash, then serve the leftover onion, pepper and celery mixture over baked potatoes at another meal. And just for the record, I have no idea why this recipe is called "Spanish".

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (1 lb) acorn squash
2 teaspoons butter or 2 teaspoons margarine
salt and pepper, to taste
4 slices bacon
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 cup tomato sauce
1/2 teaspoon ground oregano

Steps:

Preheat oven to 400 degrees.
Cut squash in half and remove seeds and fibers.
I also cut a very thin slice from the other side of the squash so it won't"wobble" while it's baking.
Put 1/2 tsp butter, Salt and Pepper in each squash cavity.
Place squash halves in an ungreased baking pan (I use a CorningWare casserole with a lid).
Fry bacon until crisp, drain and crumble.
Reserve bacon drippings.
Saute onions, peppers and celery in drippings until tender.
Stir in tomato sauce and oregano.
Simmer 3- 4 minutes.
Spoon tomato sauce mixture into hollow of each squash.
Top with bacon.
Pour water into dish to 1/4 inch depth.
Cover baking dish.
You can use foil if you don't have a cover for the dish.
Bake for 30 minutes until squash is tender.

Nutrition Facts : Calories 259.5, FatContent 12.6, SaturatedFatContent 4.7, CholesterolContent 20.4, SodiumContent 552.6, CarbohydrateContent 35, FiberContent 6, SugarContent 5.7, ProteinContent 6.2

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SPANISH SQUASH MEDLEY RECIPE: HOW TO MAKE IT

This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Side Dishes
Cuisine North America, Mexican
Calories 55 calories per serving

In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.

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