Mexican Squash with Cheese in Tomato Sauce

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Mexican Squash with Cheese in Tomato Sauce

Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes “calabacitas”, and they have a slightly sweeter flavor compared to zucchini and have a tender, thin skin. They’re delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn how to cook and enjoy them
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican, Vegetarian
Servings 4 Servings

Ingredients
  

  • 11 oz. tomatoes about 3 plum tomatoes
  • 1 small garlic clove
  • ¼ cup of water
  • 13 oz. Mexican Squash about 2 medium Calabacitas
  • 1 tbsp. vegetable oil or olive oil
  • 1 tbsp. butter
  • ¼ cup white onion chopped
  • 2 sprigs of cilantro optional
  • 7 oz. Mexican Panela Cheese Queso Panela diced
  • Salt to taste

Instructions
 

  • Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. Set aside.
  • In a medium-size skillet, heat the oil and butter at medium-high heat. Once it is hot, add the chopped onion and cook for 2-3 minutes.
  • While the onion is cooking, dice the squash. Make sure that all the pieces are the same size in order to have an even cooking. Set aside.
  • Once the onion in the skillet is transparent, pour in the tomato sauce, add the cilantro sprigs, and cook for 3 more minutes. After this, stir in the diced squash and season with salt. Cook for 10-12 more minutes until the squash is tender and the tomato sauce is cooked.
  • Just before serving, stir in the diced queso Panela.
  • Enjoy as a side dish or as a meal making tacos using hot corn tortillas. Enjoy!

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