Calabacitas for two

With the summer winding down a few of my plants are letting me know they are tired and ready to retire for the fall and winter months. I feel like this was the shortest summer ever since I planted everything a little late but oh well! This is a learning experience for me so every time I learn something I didnt know before is a big win and will only help my gardens transformation next year.

This is my last squash of the summer till I transition over into fall planting. Squash is my favorite vegetable. Its so versatile! You can bake with it, roast it or fry it! Whatever you want!

Calabacitas is a Mexican dish that I grew up eating everywhere. Traditionally its made with squash, tomatoes, corn and pepper! Sometimes with a crumbly mexican cheese or a soft gooey cheese if you’re into that kind of decadence.

I decided to go super simple and clean so I can savor one of the last flavors I have from my veggies I started from tiny seeds.

I started my getting a pan searing hot threw in some oil, onions, some small tomatoes and garlic and let then cook down. I cut the squash into half moons, julliened one of my two bell peppers I got from my lone b.p. plant, and very thinly sliced a young and super hot jalapeno. I tossed them into the pan and sauteed them them for a second then deglazed the pan with a bit of veggie stock to bring up some of the flavor that’s stuck to the bottom of the pan and finish cooking the squash. After that you can add this beautiful dish to anything you’d like! Have it as a side to a main course or cut the squash thickly and use it as the main course to a very impressive vegetarian dish! Here I had it,with pearled couscous and a big ol’ avocado because…..avocado. Duh!

I hope you enjoy this recipe that’s every cook in my home town adores and probably ate when they were children!

Happy cooking!

Growing and thriving 💛

Calabacitas for Two

  • 1 large squash
  • 1 small bell pepper
  • 1 small onion
  • 4 cloves garlic
  • 1 jalapeno
  • 2 small tomatoes
  • 1/2 cup veggie stock
  • 1/4 cup oil of your choice
  1. Heat a pan with oil
  2. Juilienne your onion and chop your garlic and tomatoes then add to the hot pan.
  3. Cut your squash in half lengthwise then into half moons and Juilienne your bell pepper and slice your jalapeno.
  4. Throw them all in at once to the hot pan and sautee till almost soft
  5. Last use your veggie stock to delgaze the pan and finish cooking the squash
  6. Serve and enjoy 💛

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