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Tecolote Squash

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 medium yellow crookneck squash
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2 tablespoons butter
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1 small onions
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2 each garlic cloves
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2 each tomatoes
peeled, chopped
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10 ounces corn
whole kernel
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½ teaspoon salt
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2 tablespoons green chili peppers
chopped
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¼ teaspoon oregano
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½ teaspoon cumin
ground
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¼ teaspoon black pepper
ground
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1 cup light cream (half&half)
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¼ teaspoon red hot pepper sauce
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3 ounces cream cheese
cubed
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Ingredients

Amount Measure Ingredient Features
3 medium yellow crookneck squash
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3E+1 ml butter
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1 small onions
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2 each garlic cloves
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2 each tomatoes
peeled, chopped
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289 ml/g corn
whole kernel
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2.5 ml salt
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3E+1 ml green chili peppers
chopped
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1.3 ml oregano
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2.5 ml cumin
ground
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1.3 ml black pepper
ground
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237 ml light cream (half&half)
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1.3 ml red hot pepper sauce
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86.7 ml/g cream cheese
cubed
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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 30975% 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?
 

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