Spanish Squash

This recipe was given to me by my grandmother. I have revised it a little. It is one of my family’s favorites!

Step: 1

In a large skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside.

Step: 2

Heat the oil in the skillet over medium heat. Mix in the squash and onion, and saute until tender.

Step: 3

Mix the tomatoes and water into the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a boil. Cover skillet, reduce heat to low, and simmer 30 minutes, stirring occasionally.

Per Serving: 195 calories; protein 14.4g; carbohydrates 7.9g; fat 11.6g; cholesterol 46mg; sodium 154.9mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .