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

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, low fat cheesy mexican squash (calabacitas con queso). One of my favorites. 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 well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Low Fat Cheesy Mexican Squash (Calabacitas con Queso) is something that I’ve loved my whole life.

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

The ingredients needed to make Low Fat Cheesy Mexican Squash (Calabacitas con Queso):
  1. Get 3 Mexican Squash
  2. Get 1 can whole kernel corn
  3. Take 1 1/2 cup peeled baby carrots
  4. Make ready 1/2 onion
  5. Take 2 cup 2% mexican blend shredded cheese
  6. Prepare 1/2 cup fat free cream cheese
  7. Prepare 1 dash salt
  8. Make ready 1 dash pepper
  9. Make ready 1 tbsp italian seasoning
  10. Get 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.

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