‘Calabacitas’ big in flavor and nutrients

21 Jun 2023 by Ted Escobedo 3 min read

Literally translated as ‘little squash,’ calabacitas are available year-round but are in their peak season right now. And they are good for you. The calabaza is filled with Vitamins B1 and C, as well as folic acid, fiber, and potassium to help against heart disease and help lower blood sugars. A popular dish, calabacitas may almost be considered a staple in El Paso kitchens, but some recipes may add unnecessary calories. Here is a recipe to help you get big flavor from this little squash.

Calabacitas
Yields: 6 Servings, Prep Time:10 mins, Cook Time: 10 mins
Ingredients:
2 tbsp oil
4 small squashes
1 ½ cup canned or frozen corn
1 ½ cups diced tomato
½ cup green chile, chopped
5 garlic cloves, chopped
lime juice, to taste
salt, to taste
pepper, to taste
Directions
1. Warm oil in a large pan (cast iron, non-stick, etc.)
2. Add garlic and squash to pan
3. Cook until squash is tender
4. Add corn, tomato, green chile, lime, salt, and pepper to pan
5. Stir until cooked through
6. Serve and enjoy!
Pro tip:
Try using this recipe as a filling for delicious enchiladas. (Just make sure to cut the squash into quarter inch squares.) Top them with asadero cheese and drizzle the left-over oil on top!

Tags:
Food & Nutrition

Healthy Living & Prevention in El Paso

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