Mexican Summer Squash
- Number of Servings: 1
Ingredients
4 yellow summer squash3 ripe tomatoes1 small onion4 ears of corn1/4 c buttersaltpepper
This made 7 1-cup servings.
Wash squash and cut into small pieces. Cut corn from cob. Skin tomato (dip in boiling water for 1 minute first) and cut into cubes. Heat butter in saucepan. Stir in onion and cook until limp but not brown. Add squash, corn, tomatoes, salt and pepper. Cover and cook on low heat for 30-40 minutes. Serve over rice.
Number of Servings: 1
Recipe submitted by SparkPeople user CINDA65.
Wash squash and cut into small pieces. Cut corn from cob. Skin tomato (dip in boiling water for 1 minute first) and cut into cubes. Heat butter in saucepan. Stir in onion and cook until limp but not brown. Add squash, corn, tomatoes, salt and pepper. Cover and cook on low heat for 30-40 minutes. Serve over rice.
Number of Servings: 1
Recipe submitted by SparkPeople user CINDA65.
Nutritional Info Amount Per Serving
- Calories: 946.0
- Total Fat: 53.0 g
- Cholesterol: 122.0 mg
- Sodium: 431.9 mg
- Total Carbs: 117.9 g
- Dietary Fiber: 23.7 g
- Protein: 25.5 g
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