Mexican Squoodles with Creamy Fire-Roasted Green Chile Sauce recipe

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Ingredients

1 tablespoon olive oil
½ onion, cut into noodle shapes
3 cloves garlic, crushed
4 Mexican squash, cut into noodle shapes
1 (11 ounce) can Mexican-style corn (such as Green Giant® Mexicorn®), drained
4 ounces Neufchatel cheese, softened
1 (4 ounce) can fire-roasted diced green chile peppers
¼ cup milk

Nutrition Info

216.5 calories
carbohydrate: 25.4 g
cholesterol: 22.8 mg
fat: 10.7 g
fiber: 4.8 g
protein: 8.2 g
saturatedFat: 4.9 g
servingSize: -
sodium: 877.2 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat. Add onion and garlic, cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn, cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.

  2. Combine Neufchatel cheese, chile peppers, and milk in a blender, blend until sauce is smooth.

  3. Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes, pour over squash mixture.

Recipe Yield

4 servings

Recipe Note

Mexican squash is spiralized into noodles, also known as squoodles, for this dish with a creamy green chile sauce and Mexicorn®.

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