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Mexican Squash

Diet.Chef's picture
Ingredients
  Water 1⁄4 Cup (4 tbs)
  Pimiento 1 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Parsley flakes 1⁄2 Teaspoon
  Summer squash 2 Cup (32 tbs), sliced
Directions

In medium saucepan, combine all ingredients except squash.
Bring to a boil.
Add squash; reduce heat.
Simmer, covered, for 5 to 8 minutes until tender.
Drain.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

Rate It

Your rating: None
4.25
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 29 Calories from Fat 3

% Daily Value*

Total Fat 0.35 g0.54%

Saturated Fat 0.07 g0.35%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 494.2 mg20.6%

Total Carbohydrates 6 g2%

Dietary Fiber 2.2 g8.7%

Sugars 3.6 g

Protein 2 g4.4%

Vitamin A 12.5% Vitamin C 55.7%

Calcium 4.2% Iron 10.4%

*Based on a 2000 Calorie diet

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Mexican Squash Recipe