Araceli's Mexican Squash
Created by Puppitypup on October 14, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #14600
Ingredients
- 3 squash (Mexican gray squash)
- 1/2 teaspoon kosher salt
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk (or half & half)
- 1 ounce monterey jack cheese, shredded
- 1/2 ounce queso fresco, crumbled
How to Make
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Step 1: Chop squash, but don't peel it. Bring to a boil with salt.
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Step 2: Meanwhile, make bechamel (white sauce) in a separate skillet over medium heat by melting butter, whisking in flour and cooking til golden, then whisking in milk a little at a time until thick. Stir cheese into sauce.
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Step 3: Once squash comes to a boil, it should be tender, drain well.
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Step 4: Gently stir squash into sauce.
Nutritional Facts
- Serving Size: 1 (194.5 g)
- Calories 108.3
- Total Fat - 6.5 g
- Saturated Fat - 4 g
- Cholesterol - 18.7 mg
- Sodium - 442.6 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 1.7 g
- Sugars - 4.9 g
- Protein - 5.7 g
- Calcium - 146.8 mg
- Iron - 0.6 mg
- Vitamin C - 25 mg
- Thiamin - 0.1 mg