Top-ranked recipe named "Calabicita (Little Squash)"
Try this Calabicita (Little Squash) recipe, or contribute your own. "Corn" and "Vegetables" are two of the tags cooks chose for Calabicita (Little Squash).
Simmer corn, squash, chilies, onion and garlic until done. Add butter and seasonings; top with cheese. Bake at 350 until cheese is brown. This one will surprise you--its really different! MRS JERRY CRISP (JAMIE) MARVELL, AR From the book
Margaretta 4 years agoHi, Jamie !!! June 13, 2009 ~~~Thanks for giving me the recipe and a guide to what was new to me ---- the calabicita squash. Got it and chayote squash in my last Angel Food.com order. Never saw or heard of them before, so I was stumped. I live in an apartment building, so I showed the 4 little calabicitas and the 2 larger chayotes to the other residents with no luck. They didn't have a clue either. I made a list of the food items that I wanted to include in my large frying pan with the heavy glass lid. Poured a little olive oil in the pan; cut up the calabicitas, 3 large carrots, 3 cloves garlic, large onion, Spice Club Chili Powder from Gordon's, Maggi, Lea & Perrin Worchestershire Sauce, Trade East Whole Fennel Seeds from Gordon's, and kosher salt. After I stir-fried the mixture for at least a half hour on #3 heat, and it all got soft enough (except for the hard carrots----they need a little more time), I added some hot water (from the microwave), and put the lid on. Will forget it for a while. Then, I'll add the can of tomato soup (read years ago that one shouldn't cook tomatoes too long or they get more and more acid), sprinkle some Parmesan cheese in and a piece or two of American cheese, and I guess that will be all. (I didn't add the frozen corn until the first things were pretty well done, since it doesn't take long at all to be ready.) ~~~I tasted the cal. squash. It is very bland. Any jazz that comes out of that frying pan will come from the other interlopers. The cal. makes a good filler, however, and I'm sure it has some good vitamins and minerals, so I'll buy it again if I ever see it at Aldi's or L&L, or if Angel Food offers it again. I love to try new things. Always experimenting. After 78 years, one gets tired of the same old thing over and over again. Wish I could go to the Cordon Bleu in Paris (or wherever it is in France :-). Frankly, I'm too darn lazy to put it in the oven like you did, although I guess that would add something to the taste, or appearance. Since I have a small, galley kitchen, I store a few pots in the oven, so I am not quick to take them out to scurry around looking for a place to stack them for a couple hours. Anyway, that's my excuse !!! :-) ~~~Thanks again for aid to a damsel in distress ! :-) ~~~~~Amazing Grace in Lansing, MI P.S. I am v-e-r-y slow at preparing food----or anything else. My mother said that I would be a good one to send for sorrow, since I am so slow-----slower than molasses in January. :-) I used to have a food processor in Cincinnati, but there is no room for it here, so I gave it to one of my 4 kids. When I was doing all that chopping, I was wishing I had it yet. Oh! I forgot the butter. Well, I'll add a little when it's done. :-) --- gmb