Tex-Mex Summer Squash

I'm clearly missing Jen.  I'm sure Texas is glad to have her back but I'm drowning my sorrows (and my poor children's taste buds) in spicy foods.

I still have a few zucchini and summer squash from the garden... and they aren't exactly my favorite veggie, so I've been trying to doctor them up quite a bit.  Can we discuss the difference between zucchini (the green stuff we put in bread) and summer squash (the yellow stuff we don't put in bread) cause I'm so confused... they seem the same to me!  

Anyways if you still have some laying around or you happen to love squash here's a recipe from yours truly:

Tex-Mex Summer Squash
Large onion, diced
Large summer squash, diced
Small jalapeno, minced (stems and seeds removed, unless you like nuclear strength)
Bell pepper, diced
2-3 medium tomatoes, diced
1 Tablespoon chili powder, and more to taste (I used more)
1 Teaspoon red pepper flakes, cayenne pepper, and cumin, more to taste
Garlic clove, minced
Salt and pepper, to taste

Add onion, squash, jalapeno, pepper, tomatoes, and seasonings to a skillet and cook with butter or olive oil on medium heat until veggies are soft.  The tomatoes make it "saucy" and yummy.  Once everything is cooked add the garlic. Increase the heat a little to cook off some of the moisture from the squash.  Wa-la.  Tex-Mex Squash!

Garnish with sour cream, cheddar cheese, or cilantro.

We've had it a few times this week.  Goes nicely with pretty much any meat... I was kickin' it simple this particular night and chose to pass on the white burger bun.  But I could have used some potatoes or rice or something.

The girls didn't like it but don't listen to them, cause they don't seem to like squash no matter how I prepare it.  I'm going to try making mini "squash pizzas" this week.  We'll see if they see through my scheming.