Best 3 Spicy Summer Squash Recipes

SPICY SUMMER SQUASH SOUP

Steps:

• Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
• Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
• Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
• When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
• Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
• If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
• If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!

LOW CARB SPICY SUMMER SQUASH (OVEN FRIED)

Steps:

• 1. Cut and clean squash. Lay on paper towel & Lightly pat dry. Mix Mayonnaise and cinnamon (or herb of choice) I like the cinnamon, it adds warmth plus cuts the heat. Dill is awesome too! Crush rinds add parmesan cheese and mix. Put in separate bowl.
• 2. Brush squash with mayonnaise mix, all sides. Press into rind crumbs and parm. Bake in 425 degree oven for 20-25 minutes till lightly crisp and brown.

SPICY SUMMER SQUASH

Steps:

• 1. Boil water in a 2-quart saucepan. Cut squash into thick slices and add to boiling water. Parboil for 5 minutes. Drain and rinse under cold water. Set aside.
• 2. In a nonstick frying pan, saute leeks, onion, and garlic in oil.
• 3. Add squash, mrs. Dash herb seasoning and salt. Cook over medium heat for 5 minutes. Stir several times to prevent sticking.
• 4. Remove from heat. Add lemon juice and stir. Serve topped with one teaspoon of sour cream.