I bought some lovely calaba squash this week and wanted to make a casserole incorporating them. So I decided to just make my regular Calabacita recipe, doubling the bacon and adding 1/3 lb. pork sausage and it came out delicious.
I think you’ll find the flavors in this dish quite exciting. If you are particularly sodium sensitive, you might want to reduce the bacon to 4 slices. This recipe is most definitely Induction friendly. There are several varieties of calaba squash, but the most commonly available in my area looks like short, rounded 4″ zucchini, but a much paler shade of green. The inner flesh of a calaba is much yellower than zucchini. A pic of calaba is shown below. Sometimes when I have cauliflower in the house, I like to make up a batch of mashed cauliflower and spoon it over the squash/meat mixture before topping with cheese. It’s more like a Mexican Shephard’s Pie that way. Good BOTH ways, actually.
1 lb. diced calaba squash (½” dice)
½ large leek, washed well of dirt, sliced thin
8 slices lean bacon, chopped coarsely
1/3 lb. lean pork breakfast sausage, crumbled
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, celery seed and chipotle chile powder
1 T. finely chopped jalapeno pepper, seeded (optional)
DIRECTIONS: Preheat oven to 350º. 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, spices and jalapeno if using. Continue stirring for about 5-10 minutes until all veggies appear to be done. Add crumbled up sausage and cook, stirring until sausage is no longer pink. Drain off any excess oil from the meats at this point. Combine the cheese and top casserole with cheese and pop into 350º oven for about 20-30 minutes or just until cheese is melted nicely.
NUTRITIONAL INFO: Makes 5 servings, each contains:
11.1 g fat
6.4 g carbs, 1.48 g fiber, 4.92 g NET CARBS
16.2 g protein
659 mg sodium
85 mg potassium
25% RDA Vitamin B6, 20% B12, 31% C, 20% iron, 28% phosphorous, 32% riboflavin, 10% thiamin and 22% zinc
9 thoughts on “Sausage Calabacita Casserole”
Another great recipe, thanks! Had a plate full of this for my lunch. I didn’t have red bell pepper today so had to use green. Red would have been much prettier and a little sweeter.
I aim to please! 🙂
Just stumbled onto your blog, which by the way is full of amazing recipes! Looking forward to trying this particular recipe this week 🙂
Welcome, Amanda! Hope you like this one as much as we did. And that you find many more you like here. There are over 450 on the site now.
Will any other squash work within that carb count if we cant find this kind in our store? How about regular green squash? Thanks-looks great.
Welcome to my site, CL. You could use zucchini or yellow summer squash in this for just about the same carb count.
You do get the most amazing veggies in your part of the world. Happy Thanksgiving, Peggy! 🙂
Yes, and I love them all. I never tire of new veggie dishes. Thanks Jen. You have now doubt celebrated your Canadian Thanksgiving already, and I KNOW you set out a feast to beat the band. We had a lovely meal of roast turkey, cornbread dressing, gravy, steamed asparagus and sweet potatoes. I’m taking this breather to check my blog while everyone sneaks in a nap before I offer up desserts.