Calabacitas

Calabacitas Guisadas, a traditional Mexican stewed squash dish, holds a special place in my heart. It's one of those recipes that brings back memories of simple, wholesome homemade meals. When I first tried making it, I was surprised by how much flavor you could get from such humble ingredients, and how incredibly easy it was to prepare. It quickly became a staple in my kitchen, especially when I'm looking for a healthy, satisfying meal that doesn't take hours to cook. What I love most about Calabacitas Guisadas is its versatility and the fresh, vibrant taste. It's essentially a hearty vegetable stew featuring Mexican squash (calabacitas), often combined with corn, tomatoes, onions, and sometimes a touch of mild chili. It’s naturally vegetarian, gluten-free, and can easily be made vegan, making it a fantastic healthy option for almost everyone. Plus, it’s a brilliant way to use up summer produce! Here’s my favorite way to make a healthy and super flavorful Calabacitas Guisadas: Ingredients: 2 tablespoons olive oil (or avocado oil) 1 medium white onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and minced (optional, for a little kick) 4-5 medium Mexican squash (calabacitas) or zucchini, diced into ½-inch cubes 1 can (14.5 oz) diced tomatoes, undrained 1 cup fresh or frozen corn kernels ½ cup vegetable broth (or water) ¼ cup chopped fresh cilantro Salt and freshly ground black pepper to taste Optional: ¼ cup crumbled cotija cheese or a dollop of Greek yogurt for serving Instructions: Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and jalapeño (if using), and cook for another minute until fragrant. Add Squash: Add the diced calabacitas (or zucchini) to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they start to soften slightly but still retain some firmness. Combine Remaining Ingredients: Stir in the diced tomatoes (with their juice), corn kernels, and vegetable broth. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes, or until the squash is tender-crisp. You don’t want it mushy! Season and Finish: Remove from heat. Stir in the fresh cilantro. Season generously with salt and pepper to taste. Taste and adjust seasonings as needed. Serve: Ladle the warm calabacitas guisadas into bowls. For an extra layer of flavor, you can sprinkle with a little crumbled cotija cheese or a dollop of Greek yogurt just before serving. It's fantastic on its own, with warm tortillas, or as a side dish to grilled chicken or fish. This healthy calabacitas recipe is incredibly satisfying and highlights the natural sweetness of the squash and corn. It’s a perfect example of delicious comida casera (homemade food) that’s both nourishing and comforting. Whether you call them calabacitas guisadas or calabazas guisadas, this dish is a simple pleasure that I hope you'll enjoy as much as I do!