New this month
Get the Allrecipes magazine

Mexican Squoodles with Creamy Fire-Roasted Green Chile Sauce

bd.weld

"Mexican squash is spiralized into noodles, also known as squoodles, for this dish with a creamy green chile sauce and Mexicorn®."
Added to shopping list. Go to shopping list.

Ingredients

27 m servings 216 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
  2. Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
  3. Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.

Footnotes

  • Cook's Note:
  • The Neufchatel cheese and milk will tame the hot green chiles. If you want more of a kick, use jalapenos.
  • Editor's Note:
  • Use a spiralizer or vegetable peeler to cut the vegetables into noodle shapes.

Nutrition Facts


Per Serving: 216 calories; 10.7 g fat; 25.4 g carbohydrates; 8.2 g protein; 23 mg cholesterol; 877 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

This stuff is fantastic. The crisp, fresh flavors just grab you and keep you wanting more. The Mexican corn gives it a wonderful twist. I topped it with some shredded cheddar cheese. Thank you...

Very bland, almost no taste.