tex-mex squash

How To Make tex-mex squash

• 1

  Wash squash well and cut into thin coin-style slices. Season with salt and paprika.
• 2

  Quarter onion and cut into thin slices. Cut chile pepper into quarters, remove core, seeds and membrane and finely dice. Place onions and chiles in microwave proof bowl with 1 tablespoon water. Cover with paper towel and cook on full power for 3-5 minutes until onions are tender but still firm
• 3

  Preheat oven to 325º
• 4

  Heat olive oil in a cast iron or heavy skillet over medium heat.
• 5

  When oil is shimmering, add squash, turn heat down to medium low, and cook covered for 10 minutes, stirring frequently. NOTE: The squash will make its own liquid
• 6

  Remove cover, add onion/pepper mixture and tomatoes. Place cover back on skillet, and turn heat to simmer. Cook for 10 more minutes.
• 7

  Remove from heat and add sour cream and cheese. Mix well with wooden spoon and place in lightly oiled baking dish.
• 8

  Bake at 325º uncovered for 15 minutes. You may sprinkle additional cheese over the top if desired.
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