Mexican Squoodles with Creamy Fire-Roasted Green Chile Sauce recipe
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Ingredients
- 1 tablespoon olive oil ½ onion, cut into noodle shapes 3 cloves garlic, crushed 4 Mexican squash, cut into noodle shapes 1 (11 ounce) can Mexican-style corn (such as Green Giant® Mexicorn®), drained 4 ounces Neufchatel cheese, softened 1 (4 ounce) can fire-roasted diced green chile peppers ¼ cup milk
Nutrition Info
- 216.5 caloriescarbohydrate: 25.4 gcholesterol: 22.8 mgfat: 10.7 gfiber: 4.8 gprotein: 8.2 gsaturatedFat: 4.9 gservingSize: -sodium: 877.2 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Mexican Squoodles with Creamy Fire-Roasted Green Chile Sauce
Directions
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Heat oil in a skillet over medium heat. Add onion and garlic, cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn, cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
Combine Neufchatel cheese, chile peppers, and milk in a blender, blend until sauce is smooth.
Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes, pour over squash mixture.