Our products:

Mexican Squash Rolls
Ingredients:
2 Mexican squashs, sliced lengthwise, 1/8”.
1 Cottage Cheese.
1 Spinach chopped.
1 Cherry Tomato.
1 teaspoon of pepper.

Instructions

Deep sliced squashs in boiling water for 5 seconds, Mix spinach with cottage cheese, and add pepper. Spread an even layer of the spinach and cheese mixture onto one side of the squash. Roll up the squash and place them side down, secure with toothpick and cherry tomato.

Gratinated Mexican Squash
Ingredients:
4 Mexican squashs.
250g Ground beef.
300g shredded manchego cheese.
1 onion, peeled, grated.
500ml (2 cup) Tomato sauce.
1 tablespoon of extra virgin olive oil.

Instructions

Halve squash lengthways. Remove seeds. To make the meat sauce, brush a large non-stick frying pan with oil. Heat over medium low heat. Add the onion and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Remove from heat and let it cool. Pour 1 cup of tomato sauce to the sliced squashs; spread the shredded manchego cheese and gratinee for 30 minutes. Heat remaining tomato sauce and spread over the gratinated squashs.

Sublime Mexican Squash Recipe
Ingredients:
5 Mexican squashs, diced.
1 Yellow bell pepper, diced.
1 Orange bell pepper, diced.
½ Onion, diced.
200ml sour cream.
1 teaspoon of pepper.

Instructions

In a 10-12 inch skillet add the diced squashs, bell peppers and onion, minced all together and add pepper, stir until bell peppers are tender, let cook for 10 minutes. Pour sour cream slowly and stir, let boil for 5 minutes, and remove from heat.

Batter-dipped Squash
Ingredients:
Serves 4 people:
2 large squash.
2 eggs.
1 tablespoon salt.
1/2 cup flour.
1/2 bar butter.
1/2 cup oil.

Instructions

Wash and slice squash to a thickness of approximately 1cm.
Bring the squash to a boil in salt water (about 10 min.) The squash should be soft, not watery.
Drain the squash and let cool while preparing the batter, for this you have to beat only the egg whites with a little salt, until the point of nougat (frothy). Then add the beaten egg yolks to the egg whites gradually. Flour all the squash.
Put the oil on a medium heat in a frying pan and put a little butter.
Coat the squash in beaten egg and place in the pan, browning on one side and then the other.
Serve with rice or salad.