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

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Furthermore when it comes to having a dessert after your meals you should think of having various citrus fruits. All of the nutrition in citrus fruit, including vitamin C, are in addition required for looking after your health. You may also want to mix a number of things like orange sections, shredded coconut blended with a teaspoon of honey.

By simply following a few of the suggestions above you will notice that you can be living a healthier life. Something that you ought to actually avoid is all of the processed foods which you can easily buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to low fat cheesy mexican squash (calabacitas con queso) recipe. You can have low fat cheesy mexican squash (calabacitas con queso) using 10 ingredients and 10 steps. Here is how you do that.

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