Mexican Squash
By: Kristi Rimkus
Published: Thursday, December 10, 2009 - 6:12pm

Ingredients




1/2 tablespoon olive oil
2 smalls squash (e.g. zucchini), halved and sliced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 small onion, sliced
1 small lime, juiced
2 tablespoons cilantro, minced

Preparation

1 Heat non-stick skillet on medium heat with olive oil. 2 Saute onion for two minutes until semi-soft. Add garlic, squash, lime juice, cumin and chili powder and saute another 5 minutes until tender, adding tablespoonfuls of water to keep food from burning. 3 Toss with cilantro. 4 Servings: 2 5 Amount Per Serving 6 Calories: 82 7 Total Fat: 3.75g 8 Cholesterol: -- 9 Sodium: 11mg 10 Total Carbs: 12.91g 11 Dietary Fiber: 4.35g 12 Sugars: 2.22g 13 Protein: 2.06g 14 Weight Watchers Points 1

About


I bought two chipotle seasoned skillet steaks from Trader Joes today, and wanted to use some yellow squash my neighbor had shared with us as a side for the steaks. Mike and I aren't big fans of zucchini or yellow squash, but free veggies are hard to pass up.
I decided to add a Mexican twist to the squash, and surprisingly we both liked it! Maybe it's the spices, fresh lime and cilantro that did the trick.