35+ Tasty Valentine’s Day Mexican Squash Recipes for a Flavorful Feast

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Valentine’s Day is the perfect occasion to celebrate love, and what better way to show affection than through a delicious, heartwarming meal?

If you’re looking to add a unique twist to your Valentine’s Day menu, why not incorporate the vibrant flavors of Mexican cuisine with the fresh and versatile ingredient, Mexican squash?

Whether you’re preparing a romantic dinner for two, a festive brunch, or a casual lunch with loved ones, these 35+ Valentine’s Day Mexican Squash Recipes offer a variety of options to suit every taste.

From savory dishes like tacos and frittatas to sweet treats, Mexican squash is the ideal ingredient to create flavorful meals with a touch of love.

In this blog, we’ll explore how to make the most of this underappreciated vegetable, turning it into everything from stuffed peppers to vibrant salads.

Get ready to impress your loved ones with creative and heartwarming dishes that show off the delicious side of Mexican cuisine this Valentine’s Day.

35+ Tasty Valentine’s Day Mexican Squash Recipes for a Flavorful Feast

Mexican squash is not only delicious but also incredibly versatile, making it the perfect choice for celebrating Valentine’s Day with bold, fresh flavors.

Whether you’re cooking for someone special or hosting a small gathering, these 35+ Mexican squash recipes will elevate your Valentine’s Day meals.

With a variety of sweet and savory options to choose from, you’ll find something that suits every palate and makes your celebration both memorable and mouthwatering.

So, get ready to cook, serve, and savor a delightful Mexican-inspired Valentine’s Day feast that will leave your loved ones smiling and asking for seconds!

Mexican Spiced Valentine’s Day Stuffed Squash

This dish is a celebration of bold Mexican flavors, perfect for a romantic Valentine’s Day dinner. The tender Mexican squash (calabacitas) is stuffed with a zesty filling of black beans, sweet corn, tomatoes, and aromatic spices. It’s topped with melty cheese for an indulgent touch that’s sure to impress your loved one. This recipe is both hearty and healthy, making it ideal for a special meal without the guilt.

Ingredients:

  • 4 medium Mexican squash (calabacitas)
  • 1 cup black beans, cooked
  • 1 cup sweet corn kernels
  • 1 medium tomato, diced
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Slice the squash in half lengthwise and scoop out the seeds to create a hollow center.
  3. In a skillet over medium heat, sauté onion and garlic until fragrant. Add the black beans, corn, tomato, and spices. Cook for 5 minutes.
  4. Stuff the squash halves with the filling and place them on a baking dish.
  5. Sprinkle shredded cheese on top of each stuffed squash.
  6. Bake for 20-25 minutes or until the squash is tender and the cheese is melted and bubbly.
  7. Garnish with fresh cilantro before serving.

This Mexican Spiced Valentine’s Day Stuffed Squash combines rich flavors with vibrant presentation, making it a show-stopper for your romantic dinner. The gooey cheese and warm spices will win hearts and leave your taste buds delighted. Pair it with a crisp salad or warm tortillas for a complete meal.

Romantic Mexican Squash and Shrimp Skillet

Elevate your Valentine’s Day dinner with this one-skillet wonder that’s both quick and gourmet. Mexican squash and plump shrimp are cooked in a spicy tomato and garlic sauce, creating a dish that’s light yet luxurious. It’s perfect for couples looking to enjoy a flavorful dinner without spending too much time in the kitchen.

Ingredients:

  • 3 medium Mexican squash, sliced into rounds
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • 1 tsp red chili flakes
  • 1 tsp oregano
  • 1 lime, juiced
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley or cilantro, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté until fragrant. Stir in the cherry tomatoes and cook until softened, about 5 minutes.
  3. Season the shrimp with salt, pepper, and red chili flakes, then add to the skillet. Cook for 2-3 minutes per side or until pink and opaque.
  4. Add the sliced Mexican squash and oregano. Cook for an additional 5 minutes, stirring occasionally.
  5. Drizzle lime juice over the skillet and garnish with parsley or cilantro before serving.

The Romantic Mexican Squash and Shrimp Skillet is a flavorful, easy-to-make dish that’s perfect for sharing. The spicy, citrusy shrimp paired with tender squash makes it a light yet satisfying option for a Valentine’s Day dinner you’ll both adore.

Valentine’s Day Mexican Squash and Chorizo Bake

Celebrate love with a hearty and comforting Mexican Squash and Chorizo Bake. This casserole combines the smokiness of chorizo, the mild sweetness of Mexican squash, and layers of gooey cheese. It’s the perfect meal for couples who enjoy bold flavors and indulgent bites.

Ingredients:

  • 4 medium Mexican squash, diced
  • 1/2 lb Mexican chorizo, crumbled
  • 1 small onion, chopped
  • 1 cup tomato sauce
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 1 1/2 cups shredded cheese (cheddar or Mexican blend)
  • 1/4 cup green onions, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the chorizo over medium heat until browned. Remove excess grease and set aside.
  3. In the same skillet, sauté onion until soft. Add diced squash, tomato sauce, and spices. Cook for 5 minutes, stirring occasionally.
  4. Layer the squash mixture in a baking dish. Top with cooked chorizo and shredded cheese.
  5. Bake for 20 minutes or until the cheese is melted and bubbly.
  6. Garnish with green onions before serving.

This Valentine’s Day Mexican Squash and Chorizo Bake is a cozy and flavorful dish that’s perfect for a romantic evening at home. The combination of smoky chorizo and melty cheese over tender squash is a guaranteed way to win hearts and appetites. Serve with crusty bread or a simple salad for a complete meal.

Mexican Squash and Avocado Valentine’s Day Tacos

These Mexican Squash and Avocado Tacos are a vibrant, healthy, and delicious choice for a light yet flavorful Valentine’s Day meal. Soft corn tortillas are filled with seasoned Mexican squash, creamy avocado, and topped with a tangy salsa. This dish is perfect for a casual yet romantic dinner, bursting with fresh flavors and textures that will impress your loved one.

Ingredients:

  • 3 medium Mexican squash, thinly sliced
  • 1 ripe avocado, diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup salsa (store-bought or homemade)
  • Lime wedges, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add sliced Mexican squash, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the squash is tender and slightly caramelized.
  3. While the squash cooks, warm the corn tortillas in a separate pan or microwave.
  4. Once the squash is cooked, assemble the tacos by placing a spoonful of squash on each tortilla.
  5. Top with diced avocado, red onion, salsa, and fresh cilantro.
  6. Serve with lime wedges for a refreshing squeeze of citrus.

These Mexican Squash and Avocado Tacos are a delightful and simple Valentine’s Day dinner option. The soft squash, creamy avocado, and zesty salsa come together in a perfect balance of flavors. They’re light yet satisfying, and the bright, fresh ingredients make this dish feel festive and fun—ideal for a romantic meal shared together.

Valentine’s Day Mexican Squash and Poblano Gratin

This Mexican Squash and Poblano Gratin is a cheesy, comforting dish with a slight kick from the poblano peppers. The creamy, rich sauce envelops the tender squash, creating a decadent and flavorful casserole that’s perfect for sharing on Valentine’s Day. With its smoky poblano and melted cheese, this gratin is both indulgent and satisfying.

Ingredients:

  • 4 medium Mexican squash, thinly sliced
  • 2 poblano peppers, roasted, peeled, and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute, until fragrant.
  3. Sprinkle flour into the skillet and whisk until smooth, forming a roux. Gradually add the heavy cream while whisking, and cook until the sauce thickens, about 3-5 minutes.
  4. Stir in cumin, salt, and pepper. Add the chopped poblano peppers and half of the mozzarella cheese. Mix until the cheese melts into the sauce.
  5. Layer the sliced Mexican squash in a baking dish, pouring the poblano cream sauce over the squash.
  6. Sprinkle the remaining mozzarella and Parmesan cheese on top.
  7. Bake for 20-25 minutes or until the top is golden and the squash is tender.
  8. Garnish with fresh cilantro before serving.

The Mexican Squash and Poblano Gratin is the ultimate comfort dish for a cozy Valentine’s Day. The creamy, cheesy sauce and smoky poblano peppers elevate the simple squash to a new level, making this gratin both indulgent and flavorful. It’s perfect as a side dish or a main course for a memorable dinner celebration.

Spicy Mexican Squash and Chia Seed Frittata

This Spicy Mexican Squash and Chia Seed Frittata is a flavorful, protein-packed dish that combines the subtle sweetness of Mexican squash with a touch of heat and the nutritional benefits of chia seeds. It’s an excellent choice for a Valentine’s Day breakfast or brunch, offering a balance of flavors that are both satisfying and energizing.

Ingredients:

  • 3 medium Mexican squash, grated
  • 6 large eggs
  • 2 tbsp chia seeds
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 small red chili pepper, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped chili pepper and grated squash, cooking until the squash softens, about 5 minutes.
  3. In a bowl, whisk together eggs, milk, chia seeds, salt, and pepper.
  4. Pour the egg mixture over the cooked squash and chili. Stir gently to combine.
  5. Sprinkle shredded cheddar cheese on top.
  6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is slightly golden.
  7. Garnish with fresh cilantro before serving.

The Spicy Mexican Squash and Chia Seed Frittata is a light yet flavorful option for a Valentine’s Day brunch or breakfast. The combination of fresh squash, heat from the chili pepper, and chia seeds adds both texture and nutritional value, making this dish a wholesome and satisfying way to start your day with your loved one.

Mexican Squash and Sweet Potato Valentine’s Day Soup

Warm up your Valentine’s Day with this comforting and hearty Mexican Squash and Sweet Potato Soup. This vibrant soup combines the sweetness of Mexican squash and sweet potatoes with the smoky heat of chipotle peppers. The result is a rich, velvety bowl of goodness that is perfect for cozying up with your loved one on a chilly evening. It’s both nutritious and indulgent, making it a perfect choice for a memorable dinner.

Ingredients:

  • 2 medium Mexican squash, diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tsp ground cumin
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
  2. Add the diced sweet potatoes and Mexican squash, sautéing for an additional 5 minutes.
  3. Stir in the chipotle pepper, cumin, salt, and pepper.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
  5. Blend the soup using an immersion blender until smooth. Stir in the coconut milk and heat through.
  6. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

This Mexican Squash and Sweet Potato Soup is a rich, flavorful dish that combines the natural sweetness of the vegetables with the smoky kick from the chipotle. The creamy texture and bold flavors make it a comforting and indulgent way to celebrate Valentine’s Day. Pair it with warm crusty bread for a complete and satisfying meal.

Mexican Squash and Pomegranate Valentine’s Day Salad

Celebrate the season with this refreshing and visually stunning Mexican Squash and Pomegranate Salad. The slight bitterness of the squash pairs beautifully with the sweet burst of pomegranate seeds, creating a salad that is both light and packed with flavor. The addition of a zesty lime dressing and a touch of chili flakes brings a lively contrast to the sweetness, making it an ideal appetizer or side dish for your Valentine’s Day dinner.

Ingredients:

  • 2 medium Mexican squash, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tsp chili flakes
  • Salt and pepper, to taste
  • 1/4 cup crumbled queso fresco (optional)

Instructions:

  1. In a large bowl, combine the thinly sliced Mexican squash, red onion, and fresh cilantro.
  2. Add the pomegranate seeds and toss gently to combine.
  3. In a small bowl, whisk together olive oil, lime juice, chili flakes, salt, and pepper to make the dressing.
  4. Drizzle the dressing over the salad and toss to coat evenly.
  5. If using, sprinkle the crumbled queso fresco on top before serving.

This Mexican Squash and Pomegranate Salad is a perfect Valentine’s Day dish, offering a fresh and vibrant contrast to the heavier main courses. The sweetness of the pomegranate, combined with the earthy squash and the zingy dressing, creates a beautiful balance of flavors that’s both healthy and satisfying. It’s light, elegant, and perfect for celebrating love in a delicious way.

Mexican Squash and Beef Tacos with Mole Sauce

These Mexican Squash and Beef Tacos with Mole Sauce are a rich and flavorful twist on traditional tacos. The smoky, deep flavors of the mole sauce pair beautifully with the tender squash and savory ground beef, making each bite a satisfying combination of flavors. It’s a perfect Valentine’s Day treat for taco lovers who want something a little more special for their celebration.

Ingredients:

  • 2 medium Mexican squash, diced
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup mole sauce (store-bought or homemade)
  • 8 small corn tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup crumbled queso fresco
  • Lime wedges, for serving
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
  2. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
  3. Stir in the diced Mexican squash and mole sauce, cooking for another 5-7 minutes until the squash is tender and the beef is fully cooked. Season with salt and pepper to taste.
  4. Warm the corn tortillas in a dry skillet or microwave.
  5. Assemble the tacos by spooning the beef and squash mixture onto each tortilla.
  6. Top with fresh cilantro, crumbled queso fresco, and a squeeze of lime juice.

These Mexican Squash and Beef Tacos with Mole Sauce are an indulgent and flavorful option for your Valentine’s Day meal. The richness of the mole sauce, combined with the savory beef and tender squash, creates a delicious taco filling that will captivate your taste buds. Paired with fresh toppings and a squeeze of lime, these tacos make for a fun and memorable celebration with your loved one.

Mexican Squash and Shrimp Valentine’s Day Stir-Fry

This Mexican Squash and Shrimp Stir-Fry is a quick, healthy, and flavorful option for Valentine’s Day dinner. The tender shrimp is cooked with colorful Mexican squash, bell peppers, and onions, all tossed in a zesty lime and chili dressing. The combination of protein-rich shrimp and fresh vegetables makes this stir-fry a light yet satisfying dish that’s perfect for a special evening.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 medium Mexican squash, sliced
  • 1 red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tbsp lime juice
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions:

  1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
  2. In the same skillet, add the remaining olive oil. Sauté garlic, onion, and bell pepper for 3-4 minutes until softened.
  3. Add the sliced Mexican squash to the skillet and cook for another 5-7 minutes, stirring occasionally, until tender.
  4. Sprinkle chili powder, salt, and pepper over the vegetables, and drizzle with lime juice. Stir to coat evenly.
  5. Return the shrimp to the skillet and toss everything together to combine and heat through.
  6. Serve garnished with fresh cilantro and lime wedges.

This Mexican Squash and Shrimp Stir-Fry is a light, vibrant dish full of fresh flavors that are perfect for a Valentine’s Day meal. The combination of tender shrimp and sautéed squash offers a satisfying yet healthy dinner option. The zesty lime and chili powder dressing add a kick of flavor that makes this dish both exciting and comforting. It’s a quick, easy, and delicious way to celebrate with your loved one.

Mexican Squash and Black Bean Valentine’s Day Enchiladas

These Mexican Squash and Black Bean Enchiladas are a delicious, vegetarian option for a flavorful Valentine’s Day dinner. The hearty squash and black beans are seasoned with traditional Mexican spices, rolled in soft corn tortillas, and baked with a rich, tangy enchilada sauce. This dish is a perfect balance of flavors, offering a hearty yet light meal that’s both satisfying and festive.

Ingredients:

  • 2 medium Mexican squash, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small onion, chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 cup enchilada sauce (store-bought or homemade)
  • 8 corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
  3. Add the diced Mexican squash, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, until the squash is tender.
  4. Stir in the black beans and cook for another 2-3 minutes.
  5. Lightly warm the corn tortillas in a dry skillet or microwave to make them pliable.
  6. Spread a small amount of enchilada sauce on the bottom of a baking dish.
  7. Spoon the squash and black bean mixture into each tortilla and roll them up. Place them seam-side down in the baking dish.
  8. Pour the remaining enchilada sauce over the rolled tortillas and top with shredded cheddar cheese.
  9. Bake for 15-20 minutes, until the cheese is melted and bubbly.
  10. Garnish with fresh cilantro and serve with lime wedges.

These Mexican Squash and Black Bean Enchiladas are a delicious and hearty choice for a Valentine’s Day dinner. The tender squash and black beans, combined with the rich enchilada sauce and melted cheese, create a flavorful dish that will satisfy both vegetarians and meat lovers alike. The dish is easy to prepare and perfect for sharing with your loved one on this special occasion.

Mexican Squash and Bacon Valentine’s Day Quiche

This Mexican Squash and Bacon Quiche is an indulgent and savory option for a Valentine’s Day breakfast or brunch. The crispy bacon pairs wonderfully with the soft, earthy Mexican squash, while the creamy egg filling brings everything together in a rich and satisfying dish. The savory, slightly smoky flavors make this quiche a perfect choice for a romantic start to the day.

Ingredients:

  • 2 medium Mexican squash, sliced
  • 4 slices of bacon, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • 1 pre-made pie crust

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add olive oil and sauté the sliced Mexican squash for 5-7 minutes, until tender. Season with cumin, salt, and pepper.
  4. In a bowl, whisk together eggs and heavy cream until smooth. Stir in the cooked bacon and sautéed squash.
  5. Pour the egg mixture into the prepared pie crust. Sprinkle the shredded cheddar cheese on top.
  6. Bake the quiche for 30-35 minutes, until the filling is set and the top is golden.
  7. Let the quiche cool for 5 minutes before slicing and serving.

This Mexican Squash and Bacon Quiche is a comforting and rich option for your Valentine’s Day brunch. The combination of savory bacon, tender squash, and creamy eggs creates a decadent dish that feels both indulgent and satisfying. It’s a great way to start the day on a special note, and it’s sure to impress your loved one with its delightful flavors.

Mexican Squash and Avocado Valentine’s Day Tacos

These Mexican Squash and Avocado Tacos are a simple yet delicious way to celebrate Valentine’s Day with a light and fresh meal. The tender sautéed Mexican squash pairs perfectly with the creamy texture of ripe avocado, and a sprinkle of fresh cilantro and lime brings a zesty finish. These tacos are quick to prepare, making them an ideal choice for a relaxed and flavorful Valentine’s Day dinner or lunch.

Ingredients:

  • 2 medium Mexican squash, diced
  • 2 ripe avocados, sliced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the diced Mexican squash, cumin, chili powder, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the squash is tender and lightly browned.
  2. Warm the corn tortillas in a dry skillet or microwave until pliable.
  3. Assemble the tacos by spooning the sautéed squash mixture onto each tortilla.
  4. Top each taco with sliced avocado, fresh cilantro, and a squeeze of lime juice.
  5. Serve immediately, with additional lime wedges on the side.

These Mexican Squash and Avocado Tacos are a perfect light yet flavorful option for a Valentine’s Day meal. The pairing of creamy avocado and sautéed squash creates a fresh, vibrant combination that’s both satisfying and healthy. These tacos are simple to make, allowing you to enjoy a delicious meal without spending too much time in the kitchen, leaving more time to enjoy your special day with loved ones.

Mexican Squash and Corn Valentine’s Day Frittata

This Mexican Squash and Corn Frittata is a wonderful dish for a Valentine’s Day breakfast or brunch. The sweet corn and tender Mexican squash create a flavorful base, while eggs and cheese come together to make this frittata rich and satisfying. It’s a great way to incorporate the freshness of squash and corn into a dish that’s perfect for celebrating with your loved one.

Ingredients:

  • 2 medium Mexican squash, diced
  • 1 cup fresh corn kernels (or frozen, thawed)
  • 6 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1 tbsp olive oil
  • 1/2 small onion, chopped
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and sauté until soft, about 3 minutes.
  3. Add the diced Mexican squash and cook for 5-7 minutes until tender. Stir in the corn and cook for an additional 2-3 minutes.
  4. In a bowl, whisk together eggs, milk, cumin, salt, and pepper. Pour the egg mixture over the cooked vegetables in the skillet.
  5. Sprinkle shredded cheddar cheese over the top.
  6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and lightly golden on top.
  7. Remove from the oven and garnish with chopped parsley before serving.

This Mexican Squash and Corn Frittata is an easy-to-make and flavorful option for your Valentine’s Day morning or brunch. The combination of tender squash, sweet corn, and cheesy eggs creates a rich and satisfying dish that’s perfect for a cozy breakfast. The frittata is a wonderful way to start your day with your loved one, offering both comfort and a burst of fresh flavors in every bite.

Mexican Squash and Chorizo Valentine’s Day Stuffed Peppers

These Mexican Squash and Chorizo Stuffed Peppers are a hearty and flavorful dish that’s perfect for a Valentine’s Day dinner. The spicy chorizo pairs wonderfully with the mild, tender Mexican squash, and the stuffing is baked inside sweet bell peppers for a colorful and vibrant presentation. This dish combines the bold flavors of Mexican cuisine in a fun and festive way, making it a great choice for celebrating with your loved one.

Ingredients:

  • 2 medium Mexican squash, diced
  • 1/2 lb chorizo, casings removed
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup cooked rice (optional)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp olive oil
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through.
  3. Add the chopped onion and garlic to the skillet, cooking for 3-4 minutes until softened.
  4. Stir in the diced Mexican squash, cumin, salt, and pepper. Cook for 5-7 minutes, until the squash is tender.
  5. If using rice, add the cooked rice to the skillet and mix well.
  6. Stuff the bell peppers with the chorizo and squash mixture, pressing gently to pack the filling inside.
  7. Place the stuffed peppers in a baking dish and sprinkle the shredded cheese on top.
  8. Cover the baking dish with foil and bake for 20-25 minutes, until the peppers are tender.
  9. Remove the foil, and bake for an additional 5 minutes, until the cheese is melted and bubbly.
  10. Garnish with fresh cilantro before serving.

These Mexican Squash and Chorizo Stuffed Peppers are a delicious and satisfying dish that brings the perfect combination of flavors to your Valentine’s Day table. The spicy chorizo and tender squash create a flavorful stuffing, while the sweetness of the bell peppers adds a wonderful contrast. These stuffed peppers are perfect for a cozy, festive dinner, and they’re sure to make your celebration both delicious and memorable.

Note: More recipes are coming soon!