Best 4 Salsa Squash Recipes
Salsa squash, a unique variety of winter squash, is prized for its sweet and tangy flavor that adds a vibrant touch to various dishes. Its vibrant orange flesh, packed with an array of essential nutrients, makes it a delightful and nutritious ingredient to work with. Whether you're looking to create a zesty salsa or a comforting soup, this versatile vegetable offers boundless opportunities for culinary exploration. In this article, we'll guide you through the art of selecting the perfect salsa squash, provide tips for preparing it, and share a collection of delectable recipes that showcase its exceptional flavor and versatility. From classic salsas to hearty soups and delightful side dishes, discover how to harness the full potential of salsa squash and elevate your culinary skills to new heights.
Let's cook with our recipes!
SUMMER SQUASH SALSA
Provided by Food Network
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.
SALSA SPAGHETTI SQUASH
If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a lightly oiled nonstick skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer., When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.
Nutrition Facts : Calories 308 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 822mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 16g fiber), Protein 8g protein.
GRILLED MAHI MAHI WITH SUMMER SQUASH SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
- Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
- Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
- Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.
SALSA SQUASH
"You can't beat this combination of sweet squash, zippy salsa and eye-catching orange color for a deliciously different and fun side dish," assures Marilyn Young of Riverside, Ohio.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1 in. of water to a boil; place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in the salsa, salt and squash cubes. Spoon half of the mixture into a greased 1-qt. baking dish. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture. , Cover and bake at 400° for 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 272 calories, Fat 14g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1200mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 10g fiber), Protein 8g protein.
Tips:
- Choose the right squash: Butternut squash is the most common type used for salsa, but you can also use acorn squash, kabocha squash, or pumpkin.
- Roast the squash: Roasting the squash intensifies its flavor and makes it easier to blend.
- Use a variety of tomatoes: Roma tomatoes are a good choice for salsa, but you can also use cherry tomatoes, grape tomatoes, or even diced tomatoes from a can.
- Add some heat: If you like spicy salsa, add some jalapeño or serrano peppers. You can also add chili powder or cayenne pepper.
- Use fresh herbs: Cilantro, parsley, and basil are all great additions to salsa. You can also add some minced garlic or onion.
- Season to taste: Once you've combined all of the ingredients, taste the salsa and adjust the seasonings as needed. You may need to add more salt, pepper, or lime juice.
- Serve immediately or store for later: Salsa is best served fresh, but you can also store it in the refrigerator for up to a week. You can also freeze salsa for up to 3 months.
Conclusion:
Salsa squash is a delicious and versatile dish that can be enjoyed as a dip, a condiment, or a main course. With its unique flavor and texture, salsa squash is a great way to add some variety to your meals. So next time you're looking for something new and exciting to try, give salsa squash a try!
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