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Mexican Squoodles with Creamy Fire-Roasted Green Chile Sauce

Rated as 3.33 out of 5 Stars
6k

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

27 m servings 216
Original recipe yields 4 servings

Directions

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  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 25.4 8.2 23 877 Full nutrition

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Reviews

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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.