Calabicita (Little Squash)
Calabicita is a savory squash and corn casserole with green chilies, onions, and garlic, topped with cheese and baked until golden—comforting, flavorful, and perfect for any occasion.
Ingredients
Instructions
- Simmer the corn, squash, green chilies, onion, and garlic until tender.
- Drain the mixture and transfer to a baking dish.
- Add butter, season with salt and pepper, and mix well.
- Top with cheese.
- Bake at 350°F until the cheese is browned and bubbly.
Tips & Substitutions
For a richer flavor, consider adding spices like cumin or coriander. If you can't find small squash, zucchini or yellow squash make great substitutes. You can also use frozen corn if you prefer. To enhance the dish, top with fresh herbs like cilantro or parsley before serving. Adjust the heat by using mild or spicy Green Chilies according to your preference.
Serving Suggestions
This Calabicita pairs beautifully with Mexican recipes like Mark's Taco Dip or Mexican Cheese And Rice Casserole. Serve it alongside grilled meats or as a filling vegetarian main dish. Adding a side of crusty bread or Mexicali Crackers can add texture and complement the meal. Garnish with fresh lime juice for an extra zing.
Storage & Reheating
To store leftovers, allow the dish to cool completely before placing it in an airtight container. It can be refrigerated for up to three days. When reheating, cover the dish with foil to prevent drying out and bake at 350°F until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Calabicita (Little Squash) contains roughly 351 calories, with 7g protein, 33g carbohydrates, and 21g fat. It is a good source of protein (15% of the Daily Value), iron (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1365mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash in this recipe?
Yes, you can use any type of summer squash you have on hand, such as zucchini or pattypan squash. Just make sure to adjust the cooking time slightly if the squash is larger, as you want them tender but not mushy.
What can I use instead of butter for a dairy-free version?
For a dairy-free version, you can substitute the butter with olive oil or a vegan butter alternative. This will provide a similar richness without the dairy, making it suitable for those following a vegan diet.
How can I make this dish spicier?
To add more heat, consider using jalapeños or serrano peppers in place of the green chilies. You can also add a pinch of cayenne pepper or some red pepper flakes to the mixture before baking to kick up the spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).