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Ingredients
- 3 med size yellow crook neck
- Â Â Squash (about 3/4 lb)
- 2 Tbsp. Butter
- 1 x Onion, small
- 2 x Garlic cloves
- 2 x Tomatoes, peeled & minced
- 1 can Corn, whole kernal (10z)
- 1/2 tsp Salt
- 2 Tbsp. Minced green chile
- 1/4 tsp Oregano
- 1/2 tsp Grnd cumin
- 1/4 tsp Grnd black pepper
- 1 c. Light cream
- 1/4 tsp Tabasco sauce
- 3 ounce Cream cheese, cubed
Directions
- In a heavy skillet, heat butter and saute/fry the onion and garlic over medium heat for five min. Cut the squash into one-quarter inch thick round slices and saute/fry for another five min. Add in the tomatoes, corn and spices, and cook over low heat for 20 min, or possibly till squash is nice and tender, stirring two or possibly three times to prevent sticking or possibly burning. Stir in light cream, Tabasco sauce and cream cheese. Cook over low heat till heated through. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 225 | 68% |
| Total Fat 25.64g | 32% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 671mg | 28% |
| Potassium 527mg | 15% |
| Total Carbs 23.62g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.52g | 4% |
| Protein 6.42g | 10% |
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