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Recipe courtesy of Marcela Valladolid
Mexican Squash with Yogurt Dip
Getting reviews...
- Level: Easy
- Total: 28 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 1223 mg
- Level: Easy
- Total: 28 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 1223 mg
Ingredients
Yogurt Dip:
Directions
- In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
- For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
- Transfer to a serving bowl and let stand for 10 minutes to thicken.
- Serve the dip with warm or room-temperature chayote squash.
My Private Notes
Show:
Mexican Made Easy
Episode:
Healthy Mexican
