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This Southwestern summer squash mixture is a popular side dish throughout New Mexico and south Texas. Calabacitas means "little squash" in Spanish. Tuck it into tortillas for a vegetarian taco or add pork or chicken to make it a main.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary

25 mins
Serves 8 (serving size: about 1 cup squash mixture and 1 lime wedge)


Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time. Remove vegetables from pan; keep warm.

  • Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.

  • Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan. Remove from heat; stir in green onions. Sprinkle with cilantro, and serve with lime wedges.


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Nutrition Facts

104 calories; fat 4.6g; saturated fat 0.5g; mono fat 2.3g; poly fat 1.4g; protein 3.3g; carbohydrates 15.2g; fiber 3.7g; iron 1.3mg; sodium 251mg; calcium 46mg.