Spicy Squash Mexican Style Ole Food

CALABACITAS

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
• Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
• Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
• Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
• Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
• Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

MEXICAN STYLE SQUASH MEDLEY

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.

SPAGHETTI SQUASH WITH MEXICAN SPICES

Steps:

• Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low for 5 to 6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.
• Using an electric coffee mill or a mortar and pestle, crush the cumin seeds, coriander seeds, cloves, cinnamon, and red pepper flakes together. Leave some texture to them rather than powdering them.
• Melt the butter in the microwave or on the stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.
• Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with the butter and spices and add salt to taste.
• To serve, garnish each portion with cilantro and sprinkle with cheese.
• I'd like something nice and light with this dish, with a hint of spice to complement the seasonings. A chilled Gewürztraminer or even a Mexican Chenin Blanc would be perfect.