Stir-fried squash
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 4 | cups | Chopped squash, yellow or |
| . zucchini | ||
| 1 | cup | Chopped onion |
| ½ | teaspoon | Salt, or to taste |
| 2 | cups | Chopped fresh tomatoes |
| 1 | can | (4 oz.) Green chilies |
| 2 | cups | Cooked rice |
| ½ | cup | Grated Parmesan cheese |
Directions
In skillet, melt butter and add squash, onion, salt and tomatoes. Cook about 15 minutes, stirring occasionally. Add chilies and cook 5 minutes more. Spoon over rice. Sprinkle with cheese.
Per serving: 179⅖ Calories; 6.0g total Fat (3.7g saturated); 5.7g Protein; 24.6g Carbohydrates; 16.3mg Cholesterol; 353.4mg Sodium.
From one of the following two cookbooks by Ibbie Ledford: "Hill Country Cookin' and Memoirs," 1991, or "Y'all Come Back, Now," 199?, Pelican, $15.95, as seen in THE OLYMPIAN, 5/24/95.
way-up north data entry by iris grayson Submitted By IRIS GRAYSON On 5-27-95
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