spicy squash -mexican style, ole'
(1 rating)
I'll be having some of the great Mexican dishes for Cinco de Mayo, but I also will be feasting on this mexican inspired vegetable dish. I love Mexican dishes and make recipes with the Mexican flare often. I also love summer squash when in season. I wanted a squash dish different from the regular sauted squash or squash casserole. I made this Spicy Squash and Tomatoes with Carrots dish in honor of Cinco de Mayo. I hope that you will enjoy it.
►
(1 rating)
prep time
10 Min
cook time
20 Min
Ingredients For spicy squash -mexican style, ole'
-
6 mdsummer squash, thinly sliced
-
2 mdcarrots, thinly sliced
-
1 lgvidalia (or other sweet) onion, sliced into rings; cut rings in half.
-
2spring onions, chopped
-
1 can(10 oz) mild (or hotter, if preferred) ro-tel tomatoes and green chilies
-
1/4 tspgarlic powder
-
salt and pepper, to taste
-
2 Tbspolive oil
How To Make spicy squash -mexican style, ole'
-
1Add Olive Oil to sillet and heat to medium-high.
-
2Place sliced squash and carrots into pan; saute' in pan; coat well with the oil.
-
3Add the onions; stir well.
-
4Add the garlic powder, salt and pepper. Blend well.
-
5Place lid on skillet; lower the heat to medium and cook 15-20 minutes (until desired tenderness)**
-
6Remove lid and add the can of Ro-Tel Tomatoes and Green Chilies. Blend well with the squash mixture; Heat through appoximately 5 minutes.
-
7If it is too liquidy for your taste, pour off some of the liquid. Put in serving bowl and enjoy. HAPPY CINCO DE MAYO!!!!!
-
8** If you like the vegetables a little crunchy (as opposed to done and soft), test for doneness after 10-12 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Spicy Squash -Mexican Style, Ole':
ADVERTISEMENT
ADVERTISEMENT