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Add a photoServings: 6
Ingredients
- 1 1/2 lb Zucchini squash
- 1 med Onion, minced
- 2 Tbsp. Shortening
- 2 x Cloves garlic, chopped
- 1 1/2 c. Canned tomatoes, liquid removed Salt to taste
- 2 tsp Cumin seeds
- 2 x Warm chili peppers
Directions
- Wash squash, cut into 1 inch cubes. Saute/fry onion in shortening till clear, add in squash and remaining ingredients. Bring to boil, reduce heat to simmer, and cook till done, about 15 to 20 min.
- Tootie Notes: you see the 1-which means we have several variations. One which is pretty good is to brown 1 lb grnd beef, pour the mix over this, top with cheddar cheese, shredded and put in oven till cheese is melted.
- There are other Calabaza variations.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 44 | 52% |
| Total Fat 4.96g | 6% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 1.43g | |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Potassium 641mg | 18% |
| Total Carbs 8.57g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.73g | 2% |
| Protein 3.71g | 6% |
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