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Tecolote Squash

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Submitted by tramore

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

3 3
MEDIUM MEDIUM YELLOW CROOKNECK SQUASH *
2 3E+1
TABLESPOONS ML BUTTER
1 1
SMALL SMALL ONIONS
2 2
EACH EACH GARLIC CLOVES
2 2
EACH EACH TOMATOES
peeled, chopped
10 289
OUNCES ML/G CORN
whole kernel
½ 2.5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML GREEN CHILI PEPPERS
chopped
¼ 1.3
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
3 86.7
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 309 75% from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 436mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 12g
Vitamin A 30% Vitamin C 33%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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