Mexican Stewed Squash

"I added a can of chipotle as suggested with GREAT results!."

Stewed Squash
	1 lb zucchini or chayote squash 2 Tbs vegetable oil 1 onion, chopped 2 cloves of garlic, thinly sliced 1 large tomato, seeded and chopped 1/3 cup sour cream 4 oz crumbled or grated parmesan cheese or cotija cheese 1 Peel and seed squash. Cut into small chunks. 2 In a skillet, heat the oil and cook the onion and garlic until soft, but not browned. Add the squash and tomato, stirring to mix. Cook over low heat, covered, until squash is tender, about 20 minutes. 3 Remove from heat and stir in the sour cream. Sprinkle with the cheese. Servings: 4 Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: zucchini or chayote squash crumbled or grated parmesan cheese or cotija cheese Amount Per Serving Calories 109.88 Calories From Fat (76%) 83.93 % Daily Value Total Fat 9.49g 15% Saturated Fat 2.02g 10% Cholesterol 7.87mg 3% Sodium 10.42mg 0% Potassium 122.76mg 4% Carbohydrates 5.75g 2% Dietary Fiber 0.74g 3% Sugar 2.06g Sugar Alcohols 0.00g Net Carbohydrates 5.01g Protein 1.17g 2% Cooking Tips A can of chipotle may be added with the tomato for a new flavor taste.

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