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Mexican Squash
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- #41566
If your veggie side dishes are getting a little boring, give this Mexican squash a shot. Yellow squash, tomatoes, mushrooms, and green chiles makes a healthy veggie mix that works as a side dish or even a fajita topping.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
6 medium yellow squash, sliced
1 cup water
1 onion, chopped
2 tablespoons margarine
1 can (16 ounce size) tomatoes, cut-up
1 can (4 ounce size) mushroom pieces
1 can (4 ounce size) green chiles, chopped
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
directions
Cook sliced squash in water until just tender. Drain.
Saute onion in margarine. Mix in mushrooms, chilies, and tomatoes. Add squash. Season with salt, pepper and sugar. Simmer over low heat 30 minutes.
added by
emely
nutrition data
100 calories, 4 grams fat, 15 grams carbohydrates, 3 grams protein per serving.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
March 4, 2014
Even my pickiest kiddo loved this! Super easy too - just mix and simmer.
September 5, 2011
I enjoyed this recipe quite a bit despite all the canned ingredients. Fresh mushrooms would be much better (saute them with the onion). The name "Mexican" squash is a little misleading, it has green chiles in it which I'm not sure qualifies it as Mexican food, but it's tasty nonetheless.