Araceli's Mexican Squash

5m
Prep Time
15m
Cook Time
20m
Ready In


"A delicious dish from a friend. Queso Fresco is a Mexican cheese."

Original is 4 servings

Nutritional

  • Serving Size: 1 (194.5 g)
  • Calories 108.3
  • Total Fat - 6.5 g
  • Saturated Fat - 4 g
  • Cholesterol - 18.7 mg
  • Sodium - 442.6 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 4.9 g
  • Protein - 5.7 g
  • Calcium - 146.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Chop squash, but don't peel it. Bring to a boil with salt.

Step 2

Meanwhile, make bechamel (white sauce) in a separate skillet over medium heat by melting butter, whisking in flour and cooking til golden, then whisking in milk a little at a time until thick. Stir cheese into sauce.

Step 3

Once squash comes to a boil, it should be tender, drain well.

Step 4

Gently stir squash into sauce.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose squash that is firm and heavy for its size.
  • Queso fresco is a mild, crumbly Mexican cheese.

  • Substitute olive oil for butter to make the dish vegan-friendly. This substitution will make the dish suitable for those with dietary restrictions, while still preserving the flavor and texture of the dish.
  • Substitute almond milk for regular milk to make the dish lactose-free. This substitution will make the dish suitable for those with dietary restrictions, while still preserving the creamy texture of the sauce.

Vegan Variation Substitute butter with vegan margarine and milk with almond milk. Use vegan cheese instead of queso fresco.


Southwestern Variation Substitute queso fresco with Monterey Jack cheese and add 1/4 cup of diced green chiles. Use vegetable broth instead of chicken broth and add 1 teaspoon of chili powder and 1/2 teaspoon of ground cumin.


Chili Lime Rice: A simple and flavorful side dish. This rice is cooked with chili powder, lime juice, and garlic, making it the perfect accompaniment to Araceli's Mexican Squash. The rice adds a subtle spice to the dish while still allowing the flavors of the squash to shine.


Grilled Corn and Poblano Salad: A light, fresh side dish that complements Araceli's Mexican Squash perfectly. This salad is made with grilled corn, poblano peppers, red onion, and cilantro, and is tossed in a lime vinaigrette. The smokiness of the grilled corn and peppers contrasts nicely with the sweetness of the squash, while the vinaigrette adds a bright acidity to the dish.




FAQ

Q: What type of cheese should I use for this recipe?

A: This recipe calls for Monterey Jack cheese and Queso Fresco, which is a Mexican cheese. You can find both of these in most grocery stores.



Q: What is the best way to store cheese?

A: Cheese should be wrapped tightly in plastic wrap or wax paper and stored in the refrigerator. Make sure to use the cheese within a few days of purchase to ensure freshness.

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Fun facts:

Fun Fact 1: Mexican gray squash is also known as Calabacitas, which is a popular dish in Mexican cuisine. It was created by Mexican chef Araceli Ramirez and has become a staple in many households.

Fun Fact 2: Queso Fresco is a type of Mexican cheese that has been used in Mexican cuisine for centuries. It was popularized by the Aztecs and is now enjoyed all over the world.