Tecolote Squash
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
yellow crookneck squash
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | small |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 2 | each |
tomatoes
peeled, chopped |
|
| 10 | ounces |
corn
whole kernel |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| ¼ | teaspoon |
oregano
|
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
black pepper
ground |
|
| 1 | cup |
light cream (half&half)
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 3 | ounces |
cream cheese
cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
yellow crookneck squash
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | small |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 2 | each |
tomatoes
peeled, chopped |
|
| 289 | ml/g |
corn
whole kernel |
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 1.3 | ml |
oregano
|
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
black pepper
ground |
|
| 237 | ml |
light cream (half&half)
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 86.7 | ml/g |
cream cheese
cubed |
|
Directions
In a heavy skillet, melt butter and sauté the onion and garlic over medium heat for five minutes.
Cut the squash into one-quarter inch thick round slices and sauté for another five minutes.
Add the tomatoes, corn and spices, and cook over low heat for 20 minutes, or until squash is nice and tender, stirring two or three times to prevent sticking or burning.
Stir in light cream, Tabasco sauce and cream cheese.
Cook over low heat until heated through.
Serve hot.
