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Mexican squash recipe card

  • Author: Sachi
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Diabetic


This squash recipe sautés tender grey squash with Mexican herbs and spices. It is finished with a topping of hot, melted cheese. Also called "calabacitas con queso" or "little squash with cheese".


Units Scale
  • 1 tablespoon olive oil
  • 1/4 cup onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, chopped
  • 6 medium grey squash, cubed
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 3 medium tomatoes, chopped
  • 4 ounce can fire roasted chilis
  • 1 cup shredded cheese such as cheddar, Colby or Monterey jack cheese (or a combination)


  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and sauté for 1 minute until translucent. 
  3. Mix in garlic and jalapeño pepper.
  4. Stir in squash.
  5. Season with oregano and salt.
  6. Stir in chopped tomatoes and canned chilis.
  7. Simmer for 10 minutes, stirring occasionally, or until squash is fork tender.
  8. Top with cheese.
  9. Serve hot while cheese is gooey.


  • Cook until squash is fork tender. No need to overcook squash.
  • Zucchini, and other summer squashes, are a suitable substitute for grey squash.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Sides
  • Method: sauté
  • Cuisine: American

Keywords: grey squash, Mexican squash, calabacitas, low carb, keto, cheese, summer sides, recipe