Mexican Summer Squash

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Mexican Summer Squash calories by ingredient

Number of Servings: 1


    4 yellow summer squash
    3 ripe tomatoes
    1 small onion
    4 ears of corn
    1/4 c butter


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.