summer squash saute

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by susan cheney - from an article in kitchen gardener mag

 

 

* Exported from MasterCook *

 

Mexican-Inspired Summer Squash Sauté

 

Recipe By :Kitchen Gardener #28

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium avocado

1 tablespoon fresh lime juice

2 tablespoons pepitas (green pumpkin seeds)

1 tablespoon olive oil

1 medium onion -- chopped

4 large garlic cloves -- minced

1 small jalapeno or serrano chile -- minced

1 medium red bell pepper -- cut into thin, short strips

1 cup thinly sliced summer squash

1/2 cup corn kernels

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 cup coarsely chopped cilantro

 

Peel and seed the avocado and cut it into short slices about 1/4 inch thick.

Toss them with the lime juice and cover tightly.

 

Toast the pepitas in a heavy-bottomed dry skillet over low heat until lightly

browned and nutty tasting, about 5 minutes. Some will pop as they toast. Watch

them carefully, and shake the pan a few times. Pour them out when done so they

don't burn.

 

Add the oil to a skillet or sauté pan over medium-high heat. Add the onion and

sauté for about 2 minutes, until it appears translucent. Stir in the garlic and

chile. To maintain the heat, add the bell pepper and squash gradually, stirring

constantly. Continue to sauté for several minutes, until the vegetables are

almost tender. Add the corn and cumin and sauté briefly, just until the

vegetables are done. Add the salt.

 

Stir in the avocado/lime mixture and remove from the heat. Add the cilantro and

more salt if needed. Serve immediately, garnished with the pepitas.

 

180 cal, 12g fat, 300mg sodium, 6g fiber

 

-- Susan Jane Cheney is the author of Stir Crazy! (Contemporary Books, 1998).

She teaches cooking classes in St. Paul, Minnesota. Photo: Scott Phillips. From

Kitchen Gardener #28, p. 24.

 

 

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Per Serving (excluding unknown items): 181 Calories; 13g Fat (61.0% calories

from fat); 4g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

278mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;

2 1/2 Fat.

 

NOTES : Serve this festive sauté over long-grain rice or rolled up in warm wheat

tortillas. Add more or less chile to taste. Pepitas are available at natural

foods stores. Small dice is a good size to cut the vegetables for Mexican

Summer Squash Sauté. Wrap a spoonful of this summery sauté in a flour tortilla

for a light meal.

 

Nutr. Assoc. : 0 0 0 0 0 0 4888 0 5663 0 0 0 0

 

 

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