Spice up your dinner with these delicious Mexican Squoodles!

This recipe combines the flavors of Mexico and the trend of using vegetables in place of pasta. Squash noodles, or squoodles, are tossed in a creamy fire roasted green chile sauce, creating a flavorful and healthy meal. With a preparation time of just 30 minutes, you can enjoy this dish any night of the week. Perfect for vegetarians and anyone looking to incorporate more veggies into their diet.

Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (4 ounces) fire roasted green chiles
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Directions

1. Using a spiralizer or a julienne peeler, create long, thin strips of the yellow squash and zucchini, resembling noodles.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
3. Add the fire roasted green chiles to the skillet and cook for another 2-3 minutes.
4. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir until the sauce is smooth and creamy.
5. Add the squoodles to the skillet and toss them in the creamy sauce. Cook for about 5 minutes, or until the squoodles are tender.
6. Season with salt and pepper to taste. Garnish with freshly chopped cilantro.
7. Serve hot and enjoy!

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