Mexican Squash

I bought two chipotle seasoned skillet steaks from Trader Joe’s today, and wanted to use some yellow squash my neighbor had shared with us as a side for the steaks. Mike and I aren’t big fans of zucchini or yellow squash, but free veggies are hard to pass up.

I decided to add a Mexican twist to the squash, and surprisingly we both liked it! Maybe it’s the spices, fresh lime and cilantro that did the trick.

The steaks were also fantastic! I would highly recommend picking some up if you are near a Trader Joe’s.

Happy cooking!

Serves 2

Ingredients

½ tablespoon olive oil
2 small squash (e.g. zucchini), halved and sliced
½ tsp cumin
½ tsp chili powder
½ small onion, sliced
1 small lime, juiced
2 tablespoons cilantro, minced

1. Heat non-stick skillet on medium heat with olive oil.
2. Saute onion for two minutes until semi-soft. Add garlic, squash, lime juice, cumin and chili powder and saute another 5 minutes until tender, adding tablespoonfuls of water to keep food from burning.
3. Toss with cilantro.

NUTRITION FACTS

Servings: 2
Amount Per Serving
Calories: 82
Total Fat: 3.75g
Cholesterol: –
Sodium: 11mg
Total Carbs: 12.91g
Dietary Fiber: 4.35g
Sugars: 2.22g
Protein: 2.06g

Weight Watchers Points 1