Best 4 Texican Squash Recipes

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Texican squash is a versatile vegetable that can be used in a variety of dishes, from soups and stews to salads and tacos. Its unique flavor and firm texture make it a popular choice for Tex-Mex cuisine. Whether you're a seasoned home cook or just starting out, finding the best recipe to cook Texican squash can be a daunting task. This article will provide you with some tips and recommendations to help you create a delicious and flavorful Texican squash dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

TEX-MEX SUMMER SQUASH CASSEROLE



Tex-Mex Summer Squash Casserole image

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

Steps:

  • Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

MEXICAN STYLE SQUASH MEDLEY



Mexican Style Squash Medley image

This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).

Provided by 16Paws

Categories     Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2-2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Steps:

  • Heat oil in large lidded skillet.
  • Add squash, onion and garlic and saute until tender crisp.
  • Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
  • Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
  • Uncover pan, sprinkle cheese on top. Serve after cheese melts.
  • This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

MEXICAN ZUCCHINI & YELLOW SQUASH



Mexican Zucchini & Yellow Squash image

I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.

Provided by Deanne McKissick

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 yellow squash
2 zucchini
Rotel Tomatoes
cilantro
salt
pepper
Velveeta cheese

Steps:

  • Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
  • add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

Tips:

  • Choose the right squash. For this recipe, you'll need a firm, ripe squash that is about 2 pounds in weight. A butternut squash or kabocha squash are both good choices.
  • Roast the squash until it is tender. This will take about 45 minutes to 1 hour. You can check the squash for doneness by piercing it with a fork. The squash should be tender all the way through.
  • Use a food processor to make the filling. This will make the filling smooth and creamy. You can also use a blender, but a food processor will give you a more consistent texture.
  • Add your favorite Tex-Mex ingredients. This could include things like black beans, corn, salsa, or chili powder. Get creative and make the filling your own!
  • Serve the squash with your favorite toppings. Some popular toppings include sour cream, guacamole, and salsa. You can also add a sprinkle of shredded cheese or chopped cilantro.

Conclusion:

Texican squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover squash. With its creamy filling and flavorful Tex-Mex ingredients, this dish is sure to be a hit with the whole family.

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