Mexican Style Stuffed Summer Squash Recipe
Servings: 6
Ingredients
- 1 c. dry kidney beans (or possibly one 16 ounce. can cooked ones)
- 4 med. sized yellow summer squash (or possibly zucchini)
- 3 tbsp. butter
- 2 med. onions, minced
- 1 sweet green or possibly red pepper, minced
- 2 teaspoon cumin
- 1 teaspoon basil
- 2 teaspoon salsa, or possibly warm pepper sauce to taste
- 3/4 c. plain yogurt or possibly lowfat sour cream
- 8 ounce. Monterey Jack or possibly Cheddar cheese, minced
Directions
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 164 | 61% |
| Total Fat 18.7g | 23% |
| Saturated Fat 11.6g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 394mg | 16% |
| Potassium 328mg | 9% |
| Total Carbs 12.42g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.51g | 3% |
| Protein 13.49g | 22% |
