I’ve prepared this dish by a wide variety of recipes over the years. But this version is my favorite. For those not familiar with what we Texans call Calaba squash, the pic below is an example of one popular strain. This sauash is also called Mexican Zucchini. They are mild and very similar to zucchini in taste, but are shorter, lighter green, slightly striped (some have even darker stripes than the squash in the pic) and they are more oval in shape than zucchini. The inside flesh is slightly firmer and yellower and best of all, it does not bleed water into your recipes as badly as regular zucchini does. You can definitely substitute zucchini in this dish if you can’t get calaba squash where you live. I’ve even been known to make this recipe with yellow summer squash. Comes out tasting a little different, but still quite good. This dish is Induction friendly.
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1 lb. diced calaba squash (½-¾” dice)
½ large leek, sliced thin
4 slices lean bacon, chopped
1 T. butter, unsalted
½ c. sweet red pepper, chopped
3 oz. cheddar cheese
3 oz. Monterrey Jack cheese
Pinch each of black pepper, ground cumin and celery seed
DIRECTIONS: Brown the chopped bacon in a non-stick skillet over medium-high heat (do not drain off grease unless there is more than 2 tablespoons). When done, add butter and diced calaba squash, stirring often and cook until just about fully tender. Add sliced leeks, red pepper and spices and continue stirring for about 5-10 minutes until all veggies appear to be done. Top with cheeses and pop into 350º oven for about 20 minutes or until cheese is melted nicely. This dish goes well with pork, fish and Mexican food.
NUTRITIONAL INFO: Makes 4 large servings each containing:
17.7 g fat
7.65 g carbs, 1.8 g fiber, 5.85 g NET CARBS
12.9 g protein
394 mg sodium