Best 5 Mexican Squash With Yogurt Dip Recipes

Mexican squash is a delightful and versatile dish that can be enjoyed as a main course or a side dish. It is made with fresh squash, onions, tomatoes, and a variety of spices. The dish is often served with a yogurt dip, which adds a creamy and tangy flavor. This article will provide you with the best recipe for Mexican squash with yogurt dip, so you can enjoy this delicious dish in the comfort of your own home.

Here are our top 5 tried and tested recipes!

SUMMER SQUASH, TAHINI AND YOGURT DIP

Summer Squash, Tahini and Yogurt Dip image

Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish in Paula Wolfert's book "The Cooking of the Eastern Mediterranean." A simple combination of cooked squash, drained yogurt, garlic and tahini, it's another example of how you can make yogurt dips with just about any vegetable.

Provided by Martha Rose Shulman

Categories easy, appetizer

Time 1h15m

Yield 1 scant cup, serving 4 to 6 as a spread or dip

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
4 ounces summer squash, chopped 1 cup
Salt
freshly ground pepper to taste
1/2 teaspoon cumin seeds, lightly toasted and ground
1 tablespoon tahini, stirred until homogenous
1 garlic clove
2 teaspoons fresh lemon juice
1/2 cup thick Greek-style or drained yogurt
Ground cumin for garnish

Steps:

Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and pepper.
Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for 1 hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 1 gram

TEXICAN SQUASH

Texican Squash image

My Mom gave me this recipe. It's a different spin on the regular squash casserole.

Provided by Lynn

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

2 ½ pounds yellow squash, sliced
4 eggs
½ cup milk
1 pound Monterey Jack cheese, shredded
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons all-purpose flour
1 (4 ounce) can chopped green chile peppers
1 ¼ cups coarsely crushed corn chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 20 g, Cholesterol 144.7 mg, Fat 24.7 g, Fiber 3 g, Protein 20.2 g, SaturatedFat 12.4 g, Sodium 982.7 mg, Sugar 4.5 g

MEXICAN STYLE YOGURT DIP

Mexican Style Yogurt Dip image

Make and share this Mexican Style Yogurt Dip recipe from Food.com.

Provided by Shirl J 831

Categories Mexican

Time 5m

Yield 6 1/4 cup servings

Number Of Ingredients 3

Ingredients

2 cups dannon plain nonfat yogurt
1 cup prepared salsa
2 tablespoons chopped fresh cilantro leaves (optional)

Steps:

In a small bowl combine yogurt and salsa.
mix well.
Spoon the yogurt mixture into a strainer lined with a coffee filter.
Place a bowl under the strainer to catch the liquid (whey) that drains off.
Cover and refrigerate 12 hours
Discard liquid.
Add cilantro.
mix well.
Add salt and pepper to taste.

Nutrition Facts : Calories 57.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.6, Sodium 321.9, Carbohydrate 9, Fiber 0.7, Sugar 7.6, Protein 5.3

MEXICAN SUMMER SQUASH CASSEROLE

Mexican Summer Squash Casserole image

This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

Provided by Cassy

Categories Side Dish Vegetables Squash Summer Squash

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

cooking spray
1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
1 pound peeled zucchini, quartered lengthwise and sliced
2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
2 (4 ounce) cans chopped green chile peppers, drained
⅔ cup finely chopped onion
1 teaspoon salt
¼ cup all-purpose flour
¾ cup mild or medium salsa
1 tablespoon finely sliced green onion, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
Garnish with green onions just before serving.

Nutrition Facts : Calories 90 calories, Carbohydrate 9.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 790.9 mg, Sugar 3.8 g

MEXICAN DIP - USING GREEK YOGURT

Mexican Dip - Using Greek Yogurt image

Try adding ground beef to the dip. This came from Obesity Help. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories Beans

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 5

Ingredients

1 -2 tablespoon refried beans
1 -2 tablespoon salsa con queso (Mexican cheese sauce by Tostitos)
1 -2 tablespoon finely shredded cheese (Mexican 3 cheese blend recommended)
1 -2 tablespoon plain Greek yogurt
1/2-1 teaspoon low-sodium taco seasoning (or to taste)

Steps:

Start by warming up the refried beans and salsa con queso in the microwave, then add the rest of the ingredients, stir.
Enjoy.

Nutrition Facts : Calories 449.2, Fat 8.6, SaturatedFat 3.9, Cholesterol 8.9, Sodium 2123.6, Carbohydrate 68.8, Fiber 22.6, Sugar 2, Protein 26.7

Tips:

Choose firm, ripe squash for the best flavor and texture.
Use a sharp knife to cut the squash into even-sized pieces so that they cook evenly.
Don't overcrowd the pan when cooking the squash. This will prevent it from getting crispy and caramelized.
Cook the squash until it is tender but still slightly firm. You don't want it to get mushy.
Season the squash with your favorite herbs and spices. Some good options include chili powder, cumin, paprika, and garlic powder.
Serve the squash hot with your favorite dipping sauce. The yogurt dip in this recipe is a great option, but you could also try sour cream, salsa, or guacamole.

Conclusion:

Mexican squash with yogurt dip is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The squash is crispy and caramelized, and the yogurt dip is cool and refreshing. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a quick and healthy meal, give this Mexican squash with yogurt dip recipe a try. You won't be disappointed!