Tex Mex Squash Bake Food

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.

TEX-MEX SQUASH CASSEROLE WITH ROTEL®

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet, mixing in taco seasoning as directed on the package, until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside on a plate.
• Heat oil in the skillet over medium heat. Mix in squash, onion, and garlic; saute until tender, 5 to 7 minutes. Add beef and diced tomatoes to the skillet. Season with cumin, chili powder, paprika, salt, and pepper. Transfer mixture to an oven-proof casserole dish. Top with Mexican cheese.
• Bake in the preheated oven for 15 minutes.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Quarter squash lengthwise and slice thinly crosswise.
• Preheat oven 400 degrees. Grease a 9x13 baking dish.
• Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
• Bake until bubbling and tender, 35-45 minutes.
• Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
• Sprinkle with scallions and red onion.

TEX-MEX STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes.
• Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat.
• Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings.

TEX-MEX SQUASH BAKE

Steps:

• Cook and stir the ground beef in a skillet over medium heat until brown and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain off excess grease. Set the beef aside.
• Preheat oven to 400 degrees F (200 degrees C). Spread the bottom of a 9x13-inch baking dish with about 1 teaspoon of olive oil.
• Pour the remaining olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.
• Stir in the browned ground beef, black beans, kidney beans, corn, and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining 1/4 cup of Parmesan cheese, and cover the dish with foil.
• Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) and cilantro over the top.

TEX-MEX BAKED SPAGHETTI SQUASH RECIPE - (4.5/5)

Steps:

• Preheat your oven to 425°F and line your baking sheet with parchment. Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork. Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa. When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it! Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese. Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

TEX-MEX STUFFED ACORN SQUASH

Steps:

• Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
• Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of the pepper. Place cut side down on prepared baking sheet.
• Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
• Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
• Spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches Sprinkle with cheese.
• Bake 10-15 minutes, until cheese is melted and golden.