July 19, 2018
Side Dishes, Vegetables, Corn,
Onions, Squash, Native American, Southwest, Budget-Friendly, Easy/Beginner Cooking, Potluck, Summer, Weeknight Meals, Skillet, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"This mixture of vegetables invokes the Hispanic traditions in California and is delicious. Besides, you can't go wrong with another squash recipe, right?"
In a skillet, heat the oil to medium-high heat. Fry the corn kernels in the oil for 5 minutes, stirring constantly so as to not burn it.
Add the onions, garlic and green chiles and cook until the onions are soft.
Lower the heat to low heat and add the remaining ingredients. Cook until the squash is soft.
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