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Spanish Squash

Spanish Squash

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
VENICES

VENICES

This recipe was given to me by my grandmother. I have revised it a little. It is one of my family's favorites!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside.
  2. Heat the oil in the skillet over medium heat. Mix in the squash and onion, and saute until tender.
  3. Mix the tomatoes and water into the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a boil. Cover skillet, reduce heat to low, and simmer 30 minutes, stirring occasionally.
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Reviews

Nonna
10

Nonna

2/28/2006

Yum! This is so delicious. I used minced garlic mixed in with the squash and onions, but didn't change anything else. It smelled delicious while cooking. I served it over plain white rice and I think that was a good addition. Thanks for recipe.

Bonnie M.
5

Bonnie M.

4/17/2007

This is a great and easy recipe. Lots of flavor and yummy. I used my crock-pot to make it and it was great.

TIANAYUM
5

TIANAYUM

2/8/2007

Family LOVED it over some brown rice. I also, doubled the spices and used fresh garlic (alot). I served it with grated cheese, sour cream, cilantro and hot sauce to suit everyones flavors.

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