Mexican Calabacitas

From: AuntMare

On Feb 10, 2008

This was ok. It wasn't overly exciting for us and I had quite a bit left over. I added a can of chicken broth and a few seasonings to the leftovers and it made a delicious soup. Even though we didn't think the original recipe was awesome, it led to another good meal. Thanks for sharing.

From: Nancy80634

On Jan 31, 2008

One of my favorite side dishes - and very flexible. I've used all kinds of summer squash (whatever's ripe or available at the farmers' market). And I seldom finish it off in the oven, settling instead for doing it all on the stove top. I frequently use a chili-based Penzy's seasoning blend instead of the poblano chili. Thanks Sue, for a great starting-off point to guide my cooking. And now, my apologies for reviewing a recipe I didn't follow. My purpose was to encourage others not dismiss it if you're short on an ingredient or time. At least I didn't say "I followed the recipe to a T, except, except, except."

From: Zanni

On Jan 30, 2008

I made this with recipe 279162 for supper and they complimented each other nicely! This was a great healthy Mexican side dish. I used 1/2 of a poblano because I'm not used to cooking with it and wasn't sure of the heat. Next time I'll definitely use 1 whole chile. I sprinkled some cumin and garlic salt to the mixture while it was sauteeing. This would be great with black beans added to it.

From: bullwinkle

On Aug 7, 2007

This was the side dish I served with steak Grilled Steaks (Or Chops) With Chipotle Butter. This squash was so good. This was the first time we have tried squash prepared this way. I couldn't find queso fresco cheese so used cheddar. I could eat this as a main dish. Will make again. Thanks Sue L. Bullwinkle