A pic of this dish can be seen here: http://buttoni.wordpress.com/2010/1...gys-calabacita/

I’ve prepared this dish by a wide variety of recipes over the years. But this version is my favorite. For those not familiar with what we Texans call Calaba squash, there is a pic at the link above so you can see what they look like. They are mild and very similar to zucchini in taste, but are shorter, lighter green, slightly striped (some have even darker stripes than the squash in the pic) and they are more oval in shape than zucchini. you could definitely substitute zucchini in this dish if you can’t get calaba in your market. I’ve even been known to make this recipe with yellow summer squash. Comes out different, but still quite good.



INGREDIENTS:

1 lb. diced calaba squash (½-3/4″ dice)
½ large leek, sliced thin
4 slices lean bacon, chopped
1 T. butter, unsalted
½ c. sweet red pepper, chopped
3 oz. cheddar cheese
3 oz. Monterrey Jack cheese
Pinch each of black pepper, ground cumin and celery seed



DIRECTIONS: Brown the chopped bacon in a non-stick skillet over medium-high heat (do not drain off grease unless there is more than 2 tablespoons). When done, add butter and diced calaba squash, stirring often and cook until just about fully tender. Add sliced leeks, red pepper and spices and continue stirring for about 5-10 minutes until all veggies appear to be done. To with cheeses and pop into 350º oven for about 20 minutes or until cheese is melted nicely. This dish goes well with pork and fish or Mexican food.



NUTRITIONAL INFO: Makes 4 large servings each containing:

235.5 calories
17.7 g fat
7.65 g carbs
1.8 g fiber
5.85 g NET CARBS
12.9 g protein
394 mg sodium
58% RDA Vitamin C