SPICY SQUASH -MEXICAN STYLE, OLE'
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...
Provided by Pat Morris
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 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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