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Calabacitas Con Queso (Squash with Cheese)

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"This is an all-veggie dish my Mexican mother makes. It is somewhat of a comfort food dish and is quite delish! Serve with warm corn tortillas."
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41 m servings 185 cals
Original recipe yields 4 servings


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  1. Heat oil in a stockpot over medium heat; add garlic and cook until fragrant, about 30 seconds. Add onions; cook and stir until translucent, about 5 minutes. Stir tomatoes into onion mixture and cook for 30 seconds more.
  2. Mix cousa squash and chicken bouillon into tomato mixture; reduce heat, cover, and simmer until squash is tender, 20 to 30 minutes. Stir in corn and Colby-Monterey Jack cheese.

Nutrition Facts

Per Serving: 185 calories; 10.9 g fat; 18.9 g carbohydrates; 7.5 g protein; 9 mg cholesterol; 640 mg sodium. Full nutrition

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