Low Fat Cheesy Mexican Squash (Calabacitas con Queso)
Low Fat Cheesy Mexican Squash (Calabacitas con Queso)

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, low fat cheesy mexican squash (calabacitas con queso). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Low Fat Cheesy Mexican Squash (Calabacitas con Queso) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Low Fat Cheesy Mexican Squash (Calabacitas con Queso) is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook low fat cheesy mexican squash (calabacitas con queso) using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Low Fat Cheesy Mexican Squash (Calabacitas con Queso):
  1. Get 3 Mexican Squash
  2. Make ready 1 can whole kernel corn
  3. Make ready 1 1/2 cup peeled baby carrots
  4. Make ready 1/2 onion
  5. Make ready 2 cup 2% mexican blend shredded cheese
  6. Prepare 1/2 cup fat free cream cheese
  7. Make ready 1 dash salt
  8. Make ready 1 dash pepper
  9. Get 1 tbsp italian seasoning
  10. Make ready 1 tsp butter/ margarin/ butter substitute
Steps to make Low Fat Cheesy Mexican Squash (Calabacitas con Queso):
  1. Preheat medium sized NON STICK skillet to medium heat.
  2. Chop Mexican squash in thin disks (like cutting a loaf of bread), or whatever bite-sized shape you preffer.
  3. Cut baby carrots in halfs or quarters.
  4. Mince onion.
  5. By this time your skillet must be hot. Place butter and all chopped ingredients, stirring untill they are well mixed.
  6. After stirring for about a minute (to ensure the butter lightly glazes all vegetables) you can cover your skillet to speed up the cooking time of vegetables.
  7. After about 5 minutes, drain corn and add to the skillet. Stir and cover for an additional 5 to 10 minutes.
  8. Make sure your vegetables are soft but not overcooked because they will loose essential vitamins and nutrients. You may add the rest of the engredients, starting with the cream cheese to make sure it melts faster.
  9. stir, cover, and continue to cook until cheese is completely melted and bubbling.
  10. Tip: Serve with white rice and tortilla chips.

So that’s going to wrap this up for this special food low fat cheesy mexican squash (calabacitas con queso) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to low fat cheesy mexican squash (calabacitas con queso) cooking. Go on get cooking!