Recipe - Tecolote Squash

3 Med size yellow crook neck
Squash (about Three fourths lb)
2 tablespoon Butter
1 Onion, small
2 Garlic cloves
2 Tomatoes, peeled & chopped
1 cn Corn, whole kernal (10oz)
One half teaspoon Salt
2 tablespoon Chopped green chile
One fourth teaspoon Oregano
One half teaspoon Ground cumin
One fourth teaspoon Ground black pepper
1 cup Light cream
One fourth teaspoon Tabasco sauce
3 ounce Cream cheese, cubed

In a heavy skillet, melt butter and saute the onion and garlic over medium
heat for five minutes. Cut the squash into onequarter inch thick round
slices and saute for another five minutes. Add the tomatoes, corn and
spices, and cook over low heat for 20 minutes, or until squash is nice and
tender, stirring two or three times to prevent sticking or burning. Stir in
light cream, Tabasco sauce and cream cheese. Cook over low heat until
heated through. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini