There has been an article making the rounds on the internet recently from L.A. Taco that caught my eye. The story reveals how some taco joints are serving a “faux guacamole” made from squash to cut down of overhead costs. While I’m sure many readers’ first reactions were abject horror, mine instead was curiosity. Intrigued, and with no evening plans to speak of, I hit up the local Mexican grocery store after work and purchased the necessary ingredients.
L.A. Taco’s original recipe includes a quarter cup of oil, an ingredient I usually try to avoid when cooking at home, so I chose to replace it with an avocado. I know, I know. The whole point of the recipe is to not have avocados, but I was more interested in the low-fat aspect of the recipe, not necessarily cutting out all the avocados.
The recipe ended up turning out beautiful, in both appearance and taste! Vibrant green, the flavors featured were bright cilantro, spicy jalapeño, and creamy avocado. It was like a rich version of salsa verde. The texture was thinner than traditional guacamole, but perfect for spooning over any sort of Tex-Mex dish imaginable.
When it comes to the healthiness of this dip, it’s a real winner in comparison to traditional guacamole. The entire recipe (which serves eight) contains 381 calories and 24g of fat, while the same amount of traditional guac would instead have a whopping 679 calories and 52g of fat. This is the perfect solution for anyone wanting to stick with a low-fat diet, but still enjoy that creamy guacamole taste and texture on their dishes.
- 1 large Mexican squash, ends trimmed and chopped*
- 6 medium tomatillos, husked and quartered
- 1 medium jalapeño, sliced
- 1/4 cup minced yellow onion
- 1/2 teaspoon salt
- 1 medium avocado, pitted and peeled
- 2 garlic cloves
- 1/4 cup chopped cilantro leaves
- Bring a large pot of water to a boil. Stir in the squash and tomatillos and cover. Bring back to a boil and cook until squash is tender and tomatillos are dark green, about 8-10 minutes. Drain the vegetables and set aside.
- In a small pan over medium-high heat, add the jalapeño, onion, salt, and a splash of water. Continue to cook, adding water as needed to prevent sticking, until the pepper and onion is soft.
- In a food processor or large blender, add the boiled vegetables, sautéed vegetables, and remaining ingredients. If the ingredients are still very warm, be sure to remove your blender or food processor’s vent piece to ensure no pressure is built up. Blend the ingredients together, scraping the sides down occasionally, until a smooth texture is achieved.
- Pour into a serving container and allow to cool. This recipe can be served room temperature or cold and I recommend dolloping it on top of tacos, salads, or sandwiches.
- Mexican squash (also known as calabacitas) can be found in your local Mexican grocery store and are similar in appearance to a short zucchini.
Nutrition per serving (1/8 recipe):
Calories: 48 Fat: 3g Saturated Fat: 0.5g Protein: 1g Carbohydrates: 5g Sugars: 2.4g