Mexican Squash Casserole Food

MEXICAN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat the oven to 400°F.
• Place the diced butternut squash, onion, and poblano pepper in a 9 x 13" baking dish and toss with the olive oil. Sprinkle with cumin, salt, and pepper, and mix. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.
• Transfer the roasted vegetables to a large bowl, add 1 cup salsa, corn, green chiles, and chopped cilantro. Using the same baking dish, spread ½ cup salsa along the bottom of the baking pan, top with a layer of half of the tortillas. Top the tortillas with ½ of the roasted vegetable mixture. Top with remaining tortillas remaining ½ cup salsa, remaining veggies, and top with shredded cheese.
• Bake for 20 minutes at 350 degrees F.
• Allow to cool for five minutes before serving. Garnish with avocado or sour cream.

TEX-MEX SUMMER SQUASH CASSEROLE

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.

MEXICAN SUMMER SQUASH CASSEROLE

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.

HARVEST MEXICAN SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut into pieces, and place in covered 3 quart casserole dish with a little water. Microwave for 10 minutes, and then let stand for 10 more minutes to finish steaming.
• Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender. Remove the pan from the heat.
• Drain the water from the squash, and mash until smooth. Stir in the sauteed vegetables. Add the corn, basil, chopped tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and pepper jack cheese. Stir well.
• Smooth out the vegetable mixture. Top with the sliced tomatoes. (Add another cup pepper Jack cheese and sprinkle with paprika if you want to go all out!) Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

MEXICAN YELLOW SQUASH CASSEROLE

Steps:

• Saute squash and onion in the butter.
• Add pepper, salt, chilles and flour. Mix well.
• Place squash mixture in a coated casserole dish and sprinkle Monterey Jack cheese on top.
• Combine egg, cottage cheese and parsley. Pour over the Monterrey jack cheese, then sprinkle the parmesan cheese on top.
• Bake at 400 degrees for 25-30 minutes.

MEXICAN SQUASH CASSEROLE

Steps:

• 1. Cook the Squash and Onion with enough water to cover until tender. Stir and drain very, very well.
• 2. Combine the squash, onions, chilies, and cheese in an 8 x 8 buttered baking dish.
• 3. Top with the crushed Ritz crackers and bake at 375 degrees for 15 minutes.

MEXICAN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cut squash in half lengthwise and remove and discard seeds.
• Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water.
• Bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. Set squash aside to cool and leave oven on at 375.
• In a large pan, cook beef and onions over medium heat until beef is no longer pink.
• Add garlic and coriander and cook for 2 minutes.
• Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat to simmer and add salsa, black beans and corn. Cook 5 minutes.
• Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well.
• Taste mixture and add salt and pepper as desired.
• Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well.
• Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
• Add mixture to casserole and sprinkle with tortilla chips.
• Bake for 20 minutes.
• Serve with sour cream and remaining 1/4 cup of chopped cilantro.

MEXICAN SPAGHETTI SQUASH CASSEROLE

Steps:

• Pierce the spaghetti squash all over with a knife.
• Put in microwave for 10 minutes (or until skin is soft to the touch).
• Remove squash and let cool (however long you want).
• Cut squash in half and remove the seeds.
• Use a fork to scrape the insides into a large bowl.
• Add all other ingredients to the squash and stir together.
• Put in casserole and top with cheese.
• Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
• Let sit for a few minutes before serving.