Spicy Squash -Mexican Style, Ole'

Pat Morris


I'll be having some of the great Mexican dishes for Cinco de Mayo, but I also will be feasting on this mexican inspired vegetable dish. I love Mexican dishes and make recipes with the Mexican flare often. I also love summer squash when in season.

I wanted a squash dish different from the regular sauted squash or squash casserole. I made this Spicy Squash and Tomatoes with Carrots dish in honor of Cinco de Mayo. I hope that you will enjoy it.

★★★★★ 1 vote
10 Min
20 Min


6 medium
summer squash, thinly sliced
2 medium
carrots, thinly sliced
1 large
vidalia (or other sweet) onion, sliced into rings; cut rings in half.
spring onions, chopped
1 can(s)
(10 oz) mild (or hotter, if preferred) ro-tel tomatoes and green chilies
1/4 tsp
garlic powder
salt and pepper, to taste
2 Tbsp
olive oil


1Add Olive Oil to sillet and heat to medium-high.
2Place sliced squash and carrots into pan; saute' in pan; coat well with the oil.
3Add the onions; stir well.
4Add the garlic powder, salt and pepper. Blend well.
5Place lid on skillet; lower the heat to medium and cook 15-20 minutes (until desired tenderness)**
6Remove lid and add the can of Ro-Tel Tomatoes and Green Chilies. Blend well with the squash mixture; Heat through appoximately 5 minutes.
7If it is too liquidy for your taste, pour off some of the liquid. Put in serving bowl and enjoy.

8** If you like the vegetables a little crunchy (as opposed to done and soft), test for doneness after 10-12 minutes.

About Spicy Squash -Mexican Style, Ole'

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #spicy