Mexican Squash
35 mins (prep 15, cooking 20)
8 ingredients
6 servings
Another recipe from the 1981 Southern Living Cook Book.

Categories:  <-60-mins , side-dish , north-american , mexican , squash , vegetable , time-to-make ,
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Serving Size (116.66 g)
Servings 6
Amount per Serving
Calories 207.43 Calories from Fat 127.89
% Daily Value *
Total Fat 14.21g 131.14%
Saturated Fat 8.83g 264.99%
Trans Fat 0.16g %
Cholesterol 41.65mg 83.31%
Sodium 386.62mg 96.66%
Total Carbohydrate 13.09g 26.18%
Dietary Fiber 1.39 g 33.28%
Sugars 0.17 g %
Protein 9.04g 108.43%
Vitamin A 419.63IU% Vitamin C 4.73mg%
Calcium 219.44mg% Iron 0.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, green chilies