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spicy squash -mexican style, ole'

(1 rating)
AugustaPat avatar
Recipe by
Pat Morris
@AugustaPat
Augusta, GA

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 md
    summer squash, thinly sliced
  • 2 md
    carrots, thinly sliced
  • 1 lg
    vidalia (or other sweet) onion, sliced into rings; cut rings in half.
  • 2
    spring onions, chopped
  • 1 can
    (10 oz) mild (or hotter, if preferred) ro-tel tomatoes and green chilies
  • 1/4 tsp
    garlic powder
  • salt and pepper, to taste
  • 2 Tbsp
    olive oil

How To Make spicy squash -mexican style, ole'

  • 1
    Add Olive Oil to sillet and heat to medium-high.
  • 2
    Place sliced squash and carrots into pan; saute' in pan; coat well with the oil.
  • 3
    Add the onions; stir well.
  • 4
    Add the garlic powder, salt and pepper. Blend well.
  • 5
    Place lid on skillet; lower the heat to medium and cook 15-20 minutes (until desired tenderness)**
  • 6
    Remove lid and add the can of Ro-Tel Tomatoes and Green Chilies. Blend well with the squash mixture; Heat through appoximately 5 minutes.
  • 7
    If 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.
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Categories & Tags for Spicy Squash -Mexican Style, Ole':

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