Mesa Squash Fry with Sunflower Seeds

40 minutes Prep: 15 minutes Cook: 23 minutes

86 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	each	anaheim chilies	green
1	tablespoon	sunflower oil
2	each	garlic cloves	chopped
1/2	teaspoon	salt
1/2	teaspoon	black pepper
8	ears	yellow corn	sweet, kernels cut from the cob
8	small	zucchini	or yellow squash, julienned
1	each	sweet red bell pepper	diced
1/4	cup	sunflower seeds	shelled

Directions

Roast the anaheim chile, then peel, seed, and coarsely chop it.

In a sauté pan, heat the oil over moderate heat.

When the oil is hot but not smoking add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to allow the flavors to blend.

Add the corn, squash, and red pepper.

Reduce heat and allow the vegetables to simmer about 15 minutes, until they are tender.

Add the sunflower seeds and simmer another 5 minutes.

Serve hot as a vegetable side dish.

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Nutrition Facts

Serving Size 189g

Amount per Serving

Calories 86 56% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 214mg	9%
Total Carbohydrate 9.0g	3%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 4.0g	7%

Vitamin A	19%		Vitamin C	89%
Calcium	4%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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