29+ Flavorful Authentic Mexican Squash Recipes You Need to Try

Mexican cuisine is a celebration of vibrant flavors, fresh ingredients, and unique combinations that have been passed down through generations.

Among the many treasures of Mexican cooking, squash holds a special place.

From zucchini to the prized summer and winter squash, these vegetables are versatile and essential in countless authentic Mexican dishes.

Whether roasted, sautéed, stuffed, or incorporated into stews, squash adds richness, texture, and depth to any meal.

In this article, we’ll explore 10 mouthwatering, authentic Mexican squash recipes that will bring the warmth and flavor of Mexico into your home kitchen.

29+ Flavorful Authentic Mexican Squash Recipes You Need to Try

Squash is much more than a simple vegetable in Mexican cuisine—it is a symbol of tradition, flavor, and creativity.

Whether you prefer the delicate notes of zucchini in a fresh salad or the robust flavors of roasted squash in a hearty stew, these authentic Mexican squash recipes offer something for every palate.

The beauty of Mexican cooking lies in its ability to transform humble ingredients into a celebration of culture and taste.

So, next time you’re in the kitchen, give these squash recipes a try and experience the authentic flavors of Mexico in every bite!

Mexican Zucchini and Squash Sauté (Sauté de Calabacitas)

A quintessential Mexican comfort food, this dish combines zucchini, yellow squash, and traditional spices like cumin and cilantro. This low-carb, keto-friendly recipe is perfect for a light lunch that’s full of flavor and texture. The sautéed veggies are tender, aromatic, and bring the authentic tastes of Mexico into your home kitchen.

Ingredients:

• 2 medium zucchinis, sliced
• 2 yellow squashes, sliced
• 1 tablespoon olive oil
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the sliced zucchini and yellow squash to the skillet. Stir in the cumin, chili powder, salt, and pepper.
3. Cook the vegetables for 8-10 minutes, stirring occasionally, until they’re tender and lightly browned.
4. Garnish with fresh cilantro and serve hot.

This Zucchini and Squash Sauté is not only incredibly easy to prepare but also offers a healthy, flavorful alternative to heavier dishes. It’s a great way to enjoy a low-carb, keto-friendly meal, packed with vegetables and fresh Mexican seasonings. You can serve it on its own or as a side to grilled meats or tacos.

Mexican Squash and Cheese Casserole (Cazuela de Calabaza con Queso)

This hearty casserole brings together the goodness of yellow squash and zucchini with the richness of melted cheese. It’s a low-carb, keto option for anyone craving a Mexican-style baked dish. The combination of creamy cheese and tender squash creates a deliciously satisfying meal, making it ideal for a cozy lunch.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 yellow squashes, thinly sliced
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté the zucchini and yellow squash slices over medium heat with a pinch of salt and pepper until they start to soften, about 5-7 minutes.
3. In a separate bowl, mix the shredded Monterey Jack, cheddar, and Parmesan cheeses with the cumin and smoked paprika.
4. In a greased 9×9-inch baking dish, layer half of the cooked squash mixture. Spread half of the cheese mixture over it. Repeat the layers, finishing with cheese on top.
5. Pour the heavy cream over the casserole and bake for 20-25 minutes until the cheese is bubbly and golden brown.
6. Garnish with fresh cilantro and serve warm.

Cheese Casserole is a comforting, keto-friendly Mexican dish that offers rich flavors and a creamy texture. Perfect for anyone following a low-carb diet, it’s a fulfilling lunch that also brings a taste of authentic Mexican cuisine. The layers of cheese and squash meld beautifully, making every bite an indulgence without the carbs.

Mexican Squash Soup (Sopa de Calabaza)

A flavorful, aromatic soup made with tender squash and traditional Mexican ingredients like garlic, cilantro, and lime. This Mexican Squash Soup is a low-carb, keto-friendly option that’s nourishing and perfect for a light lunch. It’s a simple yet vibrant dish that highlights the natural sweetness of squash while keeping the meal fresh and healthy.

Ingredients:

• 2 medium zucchinis, chopped
• 2 yellow squashes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon fresh lime juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant.
2. Add the zucchini and yellow squash, cooking for another 5 minutes, stirring occasionally.
3. Pour in the broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes, or until the squash is soft and fully cooked.
4. Use an immersion blender or regular blender to puree the soup until smooth. If it’s too thick, add a little more broth to reach your desired consistency.
5. Stir in fresh lime juice and adjust seasoning to taste.
6. Serve with a sprinkle of fresh cilantro.

This Mexican Squash Soup is a fantastic low-carb lunch option, offering a light yet satisfying meal that captures the essence of Mexican flavors. The cumin and lime elevate the dish, while the creamy texture of pureed squash makes it feel hearty. It’s a great way to enjoy a refreshing, healthy lunch without sacrificing taste, perfect for those on a keto or low-carb diet.

Mexican Stuffed Squash Blossoms (Calabazas Rellenas)

Stuffed squash blossoms are a beloved Mexican dish that’s light, flavorful, and low-carb. This recipe involves filling delicate squash flowers with cheese and spices, then lightly sautéing them for a crispy exterior. It’s a perfect keto lunch option that combines the fresh taste of squash with the richness of cheese, creating a satisfying yet healthy dish.

Ingredients:

• 12 fresh squash blossoms, cleaned and stemmed
• 1/2 cup crumbled queso fresco
• 1/4 cup shredded Monterey Jack cheese
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil for sautéing
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a small bowl, combine the crumbled queso fresco, Monterey Jack cheese, cumin, salt, and pepper.
2. Carefully stuff each squash blossom with the cheese mixture, twisting the petals at the top to seal them.
3. Heat olive oil in a skillet over medium heat. Place the stuffed blossoms in the pan and cook for 2-3 minutes on each side until golden and crispy.
4. Garnish with fresh cilantro and serve immediately.

Mexican Stuffed Squash Blossoms are a flavorful, low-carb dish that showcases the delicate taste of squash flowers. The creamy cheese filling pairs perfectly with the crispy outer layer, making it a fantastic keto-friendly lunch option. It’s a dish full of authenticity, perfect for those looking for something light but indulgent.

Mexican Spaghetti Squash (Espagueti de Calabaza)

Spaghetti squash is a wonderful low-carb alternative to traditional pasta, and when prepared with Mexican flavors, it makes for a delicious and keto-friendly dish. This Mexican Spaghetti Squash is a great choice for lunch, featuring a tangy tomato-based sauce with spices like cumin, chili powder, and cilantro, all served over tender strands of spaghetti squash.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1/4 cup crumbled queso fresco

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil, salt, and pepper, and place cut side down on a baking sheet. Roast for 40 minutes or until the flesh is fork-tender.
2. In a skillet, sauté the chopped onion and garlic over medium heat until softened, about 5 minutes.
3. Add the diced tomatoes, cumin, chili powder, salt, and pepper. Simmer for 10 minutes, allowing the sauce to thicken slightly.
4. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Top with the tomato sauce mixture and garnish with cilantro and crumbled queso fresco.
5. Serve immediately.

This Mexican Spaghetti Squash is an excellent keto lunch choice, offering a satisfying and flavorful twist on pasta. The tomato sauce infused with Mexican spices complements the natural sweetness of the squash, while the crumbled queso fresco adds a creamy richness. It’s a light but filling meal that perfectly fits a low-carb lifestyle.

Mexican Squash Frittata (Frittata de Calabaza)

frittata is an Italian dish, but this Mexican-inspired version uses squash, cheese, and traditional spices to create a flavorful, keto-friendly meal. It’s a perfect low-carb lunch that’s easy to make and packed with protein, healthy fats, and a bit of Mexican flair. The combination of eggs, squash, and cheese makes this frittata a fulfilling and delicious meal.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 yellow squash, thinly sliced
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil for sautéing
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat the olive oil over medium heat. Add the sliced zucchini, yellow squash, and onion. Sauté for 5-7 minutes until the vegetables soften.
3. In a bowl, whisk the eggs, cumin, salt, and pepper. Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the shredded cheddar cheese over the top.
4. Place the skillet in the oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden brown.
5. Garnish with chopped cilantro and serve.

This Mexican Squash Frittata is a low-carb, keto-friendly lunch that’s easy to prepare and incredibly flavorful. The eggs and cheese provide a rich, savory base while the squash adds a light and fresh touch. Whether served warm or at room temperature, it’s a satisfying meal that offers a Mexican twist on a classic frittata.

Mexican Squash and Chorizo Stir-Fry (Salteado de Calabaza con Chorizo)

A perfect combination of savory chorizo and tender squash, this stir-fry is a flavorful and satisfying low-carb meal. The spicy chorizo enhances the squash’s natural sweetness, while the Mexican seasonings bring it all together. It’s a keto-friendly lunch that packs in protein and healthy fats, making it a fulfilling option for those seeking something hearty but still light.

Ingredients:

• 2 medium zucchinis, chopped
• 2 yellow squashes, chopped
• 1/2 lb chorizo sausage, casing removed
• 1/2 small onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, for 5-7 minutes until browned.
2. Add the onion and garlic, cooking for an additional 2-3 minutes until softened.
3. Add the chopped zucchini and yellow squash, stirring to combine. Cook for 8-10 minutes, allowing the squash to soften and absorb the flavors of the chorizo.
4. Season with cumin, chili powder, salt, and pepper, then stir well. Garnish with chopped cilantro before serving.

The Mexican Squash and Chorizo Stir-Fry is a robust and flavorful low-carb dish that’s perfect for a keto lunch. The spicy chorizo complements the fresh squash, creating a satisfying balance of flavors. It’s a hearty, filling meal that will keep you energized without compromising your low-carb diet.

Mexican Grilled Squash Salad (Ensalada de Calabaza a la Parrilla)

This grilled squash salad is a light yet delicious meal, perfect for a keto-friendly lunch. The smoky flavor from the grilled squash pairs beautifully with a tangy lime dressing, and the addition of fresh cilantro and crumbled queso fresco brings an authentic Mexican touch. It’s a refreshing, vibrant dish that’s easy to prepare and ideal for a low-carb diet.

Ingredients:

• 2 medium zucchinis, sliced lengthwise
• 2 yellow squashes, sliced lengthwise
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of 1 lime
• 1 tablespoon olive oil (for dressing)
• 1/4 cup chopped cilantro
• 1/4 cup crumbled queso fresco

Instructions:

1. Preheat a grill or grill pan over medium heat. Drizzle the zucchini and yellow squash slices with olive oil and season with salt and pepper.
2. Grill the squash for 3-4 minutes per side, until lightly charred and tender.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
4. Arrange the grilled squash on a plate, drizzle with the lime dressing, and sprinkle with chopped cilantro and crumbled queso fresco.
5. Serve immediately.

This Mexican Grilled Squash Salad is a vibrant and refreshing low-carb option that captures the essence of summer. The smoky grilled squash, combined with the tangy lime dressing and fresh cilantro, creates a balanced and satisfying dish. It’s an ideal choice for a keto-friendly lunch, full of flavor and light on carbs.

Mexican Squash and Avocado Tacos (Tacos de Calabaza y Aguacate)

These low-carb Mexican squash and avocado tacos are a great way to enjoy a fresh, light, and flavorful meal. Made with grilled squash and creamy avocado, these tacos offer a perfect combination of textures. They’re a keto-friendly alternative to traditional tacos, offering a burst of Mexican flavors in every bite without the carbs from tortillas.

Ingredients:

• 2 medium zucchinis, sliced
• 2 yellow squashes, sliced
• 1 tablespoon olive oil
• 1 avocado, sliced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Optional: lettuce or low-carb tortillas (if desired)

Instructions:

1. Heat olive oil in a grill pan over medium heat. Add the zucchini and yellow squash slices, seasoning with cumin, chili powder, salt, and pepper. Grill for about 3-4 minutes per side until tender and lightly charred.
2. Slice the avocado into thin strips.
3. If using, warm the lettuce leaves or low-carb tortillas to create taco shells.
4. Assemble the tacos by placing the grilled squash slices and avocado in the lettuce or tortillas. Garnish with fresh cilantro and a squeeze of lime juice.
5. Serve immediately.

These Mexican Squash and Avocado Tacos offer a low-carb, keto-friendly option that’s perfect for a light lunch. The grilled squash provides a savory, tender base, while the avocado adds a creamy texture and rich flavor. Topped with fresh cilantro and a squeeze of lime, they make for a simple yet satisfying dish that brings the essence of Mexican cuisine to your table.

Mexican Squash and Chicken Stir-Fry (Salteado de Pollo y Calabaza)

This Mexican Squash and Chicken Stir-Fry is a flavorful, healthy, and low-carb meal that combines lean chicken breast with the sweetness of squash and aromatic spices. A perfect keto lunch, this stir-fry is full of protein, fiber, and essential nutrients, offering a balanced meal that’s both satisfying and light.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 medium zucchinis, sliced
• 2 yellow squashes, sliced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the chicken slices and cook for 5-7 minutes until browned and cooked through.
2. Add the onion and garlic to the skillet, cooking for 2-3 minutes until softened.
3. Add the sliced zucchini and yellow squash, season with cumin, chili powder, salt, and pepper. Stir-fry for 5-7 minutes until the squash is tender but still slightly crisp.
4. Garnish with fresh cilantro and serve immediately.

This Mexican Squash and Chicken Stir-Fry is a hearty yet low-carb meal that delivers all the flavors of Mexican cuisine. The tender chicken pairs beautifully with the squash and spices, making it a satisfying and nutritious lunch. Perfect for a keto diet, this dish offers a balanced mix of protein, healthy fats, and veggies, all cooked together in one pan.

Mexican Squash and Eggplant Bake (Gratinado de Calabaza y Berenjena)

A delicious, low-carb, and keto-friendly dish, this Mexican Squash and Eggplant Bake brings together two healthy vegetables in a cheesy, flavorful casserole. With the richness of cheese and the savory flavors of roasted squash and eggplant, this dish is a great way to enjoy a comforting yet low-carb meal.

Ingredients:

• 2 medium zucchinis, sliced
• 1 medium eggplant, sliced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle olive oil over the zucchini and eggplant slices, then season with salt, pepper, cumin, and paprika. Arrange them in a baking dish.
3. In a separate bowl, mix the Monterey Jack cheese, Parmesan cheese, and heavy cream together. Pour the mixture over the sliced vegetables.
4. Bake for 25-30 minutes, or until the vegetables are tender and the cheese is bubbly and golden brown.
5. Garnish with fresh cilantro and serve warm.

This Mexican Squash and Eggplant Bake is a flavorful, keto-friendly alternative to heavier casseroles. The combination of cheese, squash, and eggplant creates a creamy, savory dish that’s perfect for a low-carb lunch. With the richness of the cheese and the spices, it’s a comforting and satisfying meal that will keep you full without the carbs.

Mexican Squash with Poblano Peppers (Calabaza con Chiles Poblanos)

This dish is a great combination of the earthy flavor of squash with the smoky, slightly spicy poblano peppers. It’s an authentic Mexican side dish that’s both low-carb and keto-friendly, perfect for lunch or a side to complement grilled meats or tacos. The poblano peppers add depth and complexity to the dish, making it incredibly satisfying.

Ingredients:

• 2 medium zucchinis, chopped
• 2 yellow squashes, chopped
• 2 poblano peppers, roasted and peeled, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Roast the poblano peppers over an open flame or on a grill, turning occasionally, until the skin is charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and chop.
2. Heat olive oil in a skillet over medium heat. Add the chopped zucchini and yellow squash, sautéing for 5-7 minutes until tender.
3. Add the chopped poblano peppers to the skillet along with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 5 minutes.
4. Garnish with fresh cilantro and serve.

Mexican Squash with Poblano Peppers is a savory, low-carb dish that brings bold flavors to your meal. The combination of squash and roasted poblano peppers makes for a dish that’s both smoky and slightly spicy, perfect for those following a keto diet. It’s a great lunch option that is as flavorful as it is healthy.

Mexican Squash and Shrimp Skewers (Brochetas de Calabaza y Camarones)

These Mexican Squash and Shrimp Skewers are a deliciously light and keto-friendly lunch option. The sweetness of the shrimp is complemented by the smoky, grilled flavor of the squash, and the lime and chili seasoning gives it that authentic Mexican kick. Perfect for a light meal on a hot day, these skewers are quick to prepare and full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, cut into rounds
• 2 yellow squashes, cut into rounds
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. In a bowl, toss the shrimp, zucchini, and yellow squash with olive oil, chili powder, cumin, salt, and pepper.
3. Thread the shrimp and squash onto skewers, alternating between the two.
4. Grill the skewers for 2-3 minutes per side until the shrimp is cooked through and the squash is tender.
5. Drizzle with lime juice and garnish with fresh cilantro before serving.

These Mexican Squash and Shrimp Skewers are a fun, low-carb lunch that’s perfect for grilling. The combination of tender shrimp and grilled squash with a lime and chili kick is both satisfying and refreshing. It’s a light and flavorful dish that offers a taste of Mexico while keeping the carbs low, making it a great keto-friendly choice.

Mexican Squash and Bean Salad (Ensalada de Calabaza y Frijoles)

A refreshing and satisfying salad that combines squash with protein-packed beans and traditional Mexican ingredients. This dish is perfect for a low-carb lunch that’s both filling and healthy. With the addition of fresh cilantro and a zesty lime dressing, this salad brings a burst of Mexican flavors while still fitting into a keto lifestyle.

Ingredients:

• 2 medium zucchinis, diced
• 1/2 cup cooked black beans (optional for a small portion of carbs)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/4 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced zucchini, black beans, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss well.
4. Serve chilled or at room temperature.

Mexican Squash and Bean Salad is a light yet satisfying dish that’s perfect for a low-carb or keto diet. While the beans add a small portion of carbs, this salad is still a great option for those looking to enjoy the flavors of Mexico in a refreshing, healthy way. The lime dressing ties everything together, making it a bright, flavorful choice for lunch.

Mexican Squash and Bacon Skillet (Calabaza con Tocino)

This Mexican Squash and Bacon Skillet is a simple yet rich dish that combines the earthy flavors of squash with the savory goodness of bacon. The crispy bacon adds a delightful crunch, making this a satisfying keto-friendly lunch. The savory spices, paired with the smokiness of the bacon, create a dish that is both flavorful and low in carbs.

Ingredients:

• 2 medium zucchinis, sliced
• 2 yellow squashes, sliced
• 6 slices bacon, chopped
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes.
2. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3. Add the sliced zucchini and yellow squash to the skillet and sauté for 5-7 minutes until tender.
4. Season with smoked paprika, salt, and pepper, then stir in the crispy bacon.
5. Garnish with fresh cilantro and serve warm.

The Mexican Squash and Bacon Skillet is a flavorful, keto-friendly dish that combines the richness of bacon with the lightness of squash. It’s an easy and satisfying lunch that doesn’t sacrifice flavor for health. The bacon provides a satisfying crunch while the squash absorbs all the delicious seasonings, making this a go-to recipe for a hearty, low-carb meal.

Mexican Squash Soup (Sopa de Calabaza)

This Mexican Squash Soup is a comforting, creamy, and low-carb meal perfect for a light lunch. The soup is made with fresh squash, a blend of aromatic spices, and a touch of cream for richness. It’s a delicious, keto-friendly option that showcases the natural sweetness of the squash, enhanced by the warming flavors of Mexican seasonings.

Ingredients:

• 2 medium zucchinis, chopped
• 2 yellow squashes, chopped
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped zucchini and yellow squash to the pot and sauté for an additional 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a simmer. Let the soup cook for 15 minutes, until the squash is tender.
4. Using an immersion blender, blend the soup until smooth (or use a regular blender, blending in batches).
5. Stir in the heavy cream, cumin, chili powder, salt, and pepper. Simmer for another 5 minutes.
6. Garnish with fresh cilantro and serve.

This Mexican Squash Soup is the perfect low-carb and comforting lunch. The creaminess of the soup, combined with the sweetness of the squash and the kick of cumin and chili powder, makes it a flavorful and satisfying keto meal. It’s perfect for a cozy lunch that’s both nourishing and delicious.

Mexican Squash and Ground Beef Casserole (Cazuela de Calabaza y Carne Molida)

This Mexican Squash and Ground Beef Casserole is a hearty, satisfying, and low-carb meal that’s perfect for lunch. It combines the savory flavors of seasoned ground beef with the sweetness of squash and the richness of cheese. This casserole is a great keto-friendly option, providing a balanced meal with protein, healthy fats, and plenty of flavor.

Ingredients:

• 1 lb ground beef
• 2 medium zucchinis, sliced
• 2 yellow squashes, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart, until browned.
3. Add the cumin, chili powder, salt, and pepper to the beef, and stir to combine.
4. In a baking dish, layer the sliced zucchini and yellow squash, followed by the cooked ground beef mixture.
5. Top the casserole with shredded cheddar cheese and grated Parmesan.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve.

The Mexican Squash and Ground Beef Casserole is a filling, keto-friendly dish that’s perfect for a satisfying lunch. The combination of ground beef, squash, and cheese creates a deliciously comforting casserole that’s low in carbs but high in flavor. This dish is sure to become a family favorite for anyone on a keto diet.

Mexican Squash and Chia Pudding (Pudín de Calabaza y Chía)

This Mexican Squash and Chia Pudding is a unique, low-carb dessert option that is both nutritious and satisfying. The combination of roasted squash, chia seeds, and a touch of cinnamon creates a creamy and naturally sweet pudding. It’s a perfect keto-friendly treat to end your lunch on a sweet note without the carbs.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1/4 cup chia seeds
• 1/2 cup unsweetened almond milk
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon sweetener (such as stevia or erythritol)

Instructions:

1. In a medium bowl, combine the mashed roasted squash, chia seeds, almond milk, cinnamon, vanilla extract, and sweetener.
2. Mix well and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the pudding.
   This Mexican Squash and Chia Pudding is a creamy, low-carb dessert that offers a sweet way to finish off your keto lunch. The roasted squash adds a natural sweetness and richness, while the chia seeds provide a satisfying texture. It’s a delicious and healthy option for anyone looking for a keto-friendly treat that doesn’t compromise on flavor.

Mexican Squash and Spinach Enchiladas (Enchiladas de Calabaza y Espinacas)

These Mexican Squash and Spinach Enchiladas are a low-carb, keto-friendly take on the classic Mexican dish. The squash and spinach filling is wrapped in low-carb tortillas and topped with a rich, flavorful red sauce and cheese. It’s a delicious, satisfying meal that’s perfect for lunch and offers all the flavors of Mexican cuisine without the carbs.

Ingredients:

• 2 medium zucchinis, shredded
• 2 cups fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup red enchilada sauce
• 6 low-carb tortillas
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the shredded zucchini and spinach and sauté until the vegetables are soft, about 5-7 minutes. Season with cumin, chili powder, salt, and pepper.
3. Remove from heat and stir in shredded cheddar cheese.
4. Warm the low-carb tortillas, then spoon the vegetable mixture onto each tortilla and roll them up.
5. Place the enchiladas in a baking dish and pour the red enchilada sauce over them.
6. Bake for 20 minutes, or until the sauce is bubbling and the cheese is melted.
7. Serve warm.

These Mexican Squash and Spinach Enchiladas are a flavorful and satisfying keto-friendly lunch option. The zucchini and spinach filling is light yet delicious, while the enchilada sauce and cheese add the richness and flavor that make enchiladas so irresistible. It’s a great way to enjoy the taste of Mexican cuisine while keeping your carbs low.

Mexican Squash and Avocado Soup (Sopa de Calabaza y Aguacate)

This Mexican Squash and Avocado Soup is a light, creamy, and low-carb dish that’s perfect for a cozy lunch. The squash provides a natural sweetness, while the avocado adds a creamy, velvety texture. Infused with traditional Mexican spices, this soup is both comforting and flavorful, and it’s perfect for anyone following a keto diet.

Ingredients:

• 2 medium zucchinis, chopped
• 2 yellow squashes, chopped
• 1 ripe avocado, peeled and pitted
• 4 cups chicken or vegetable broth
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, bring the chicken or vegetable broth to a simmer. Add the chopped zucchini and yellow squash, cooking until the squash is tender, about 10 minutes.
2. Remove from heat and add the avocado, cumin, chili powder, salt, and pepper. Use an immersion blender to puree the soup until smooth (or blend in batches).
3. Return to heat and simmer for an additional 5 minutes to allow the flavors to meld.
4. Garnish with fresh cilantro and serve warm.

This Mexican Squash and Avocado Soup is a creamy, keto-friendly dish that’s perfect for a light lunch. The avocado adds a velvety texture, while the squash offers natural sweetness, making it a comforting and flavorful option. With the spices of Mexico and the creamy consistency, it’s an ideal low-carb meal that’s both nourishing and delicious.

Mexican Squash and Turkey Meatballs (Albóndigas de Calabaza y Pavo)

These Mexican Squash and Turkey Meatballs are a healthy, low-carb twist on the classic meatball recipe. Made with ground turkey and finely grated squash, these meatballs are moist, tender, and full of flavor. Served in a zesty tomato sauce, they’re a satisfying and keto-friendly lunch option that’s both nutritious and delicious.

Ingredients:

• 1 lb ground turkey
• 1 medium zucchini, grated
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups sugar-free tomato sauce
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the ground turkey, grated zucchini, Parmesan cheese, almond flour, egg, garlic powder, cumin, salt, and pepper. Mix until well combined.
3. Roll the mixture into small meatballs and place them on a baking sheet.
4. Bake for 20-25 minutes or until the meatballs are cooked through and golden brown.
5. While the meatballs bake, heat olive oil in a skillet over medium heat. Add the tomato sauce and bring it to a simmer.
6. Once the meatballs are cooked, add them to the sauce and cook for an additional 5 minutes to absorb the flavors.
7. Garnish with fresh cilantro and serve.

Mexican Squash and Turkey Meatballs are a great low-carb and keto-friendly lunch that’s full of flavor. The combination of ground turkey and squash makes these meatballs tender and juicy, while the tomato sauce adds depth and spice. Served with a sprinkle of cilantro, this dish is a satisfying, healthy, and delicious way to enjoy a classic meal with a Mexican twist

Note: More recipes are coming soon