California Succotash
Recipe: #29983
July 19, 2018
Categories: Side Dishes, Corn, Onions, Squash, Native American, Southwest, Potluck, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This mixture of vegetables invokes the Hispanic traditions in California and is delicious. Besides, you can't go wrong with another squash recipe, right?"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (381.2 g)
- Calories 393.4
- Total Fat - 6.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 17.5 mg
- Total Carbohydrate - 77.8 g
- Dietary Fiber - 11.3 g
- Sugars - 11.1 g
- Protein - 8.3 g
- Calcium - 74.8 mg
- Iron - 1.8 mg
- Vitamin C - 62.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
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.
Step 2
Add the onions, garlic and green chiles and cook until the onions are soft.
Step 3
Lower the heat to low heat and add the remaining ingredients. Cook until the squash is soft.
Tips
No special items needed.
0 Reviews
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