Mexican Squash Recipe
submitted by reader Esmeralda Maynes
of Clayton, NM
Ingredients
¼ cup canola oil
5 to 6 medium yellow squash or zucchini (about 2 pounds), chopped
4 ears corn, kernels removed, or 1½ cups frozen corn kernels
1 medium onion, chopped
2 to 4 jalapeño chiles, seeded and chopped
1 tablespoon garlic powder
1 tablespoon butter
¾ teaspoon salt
Instructions
Heat oil in a large skillet over medium-high heat. Add squash, corn, onion, chiles and garlic powder. Cook 12 minutes, or until tender, stirring frequently. Add the butter and salt. Serves 8.
Nutritional Information
Nutritional facts per serving: 120 calories, 9g fat, 2g protein, 11g carbohydrates, 3g fiber, 250mg sodium.
American Profile Cookbooks
Did you like this recipe? You can now buy your favorite American Profile recipes as professionally bound cookbooks.
Buy your American Profile cookbooks today
Other Recipe Suggestions
If you liked this Mexican Squash recipe, then you might also like these other tasty recipes.
Share This Recipe With Others:
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Post your comments on this recipe
email this recipe to a friend
related recipe categories
articles by category
search for articles
American Profile Hometown Cookbooks
our picks
message boards
about us
Contact Us
