Creamy Peppers and Mexican Squash

Cover pic squash

We should all eat more squash. For one, they are grown all over the U.S. and easy to find. We can find them at our grocery store, local farmers market, or at any roadside vegetable stand. Second, they contain a litany of health benefits. They are low in calories which supports healthy weight loss. They provide a good source of vitamin A & C, folate, phosphorus, magnesium and potassium. They are also high in fiber and heart healthy. They fight cancer and help us see better with a healthy dose of beta carotene and lutein. Best of all they are easy to cook or “uncook” since we can eat them raw too! Among the many ways of cooking squash, this dish was quick and simple yet gave a satisfying creamy and delicious taste! Enjoy 🙂

Ingredients

  • 3 Mexican squash, cut into 1 inch thick pieces
  • 2 green bell peppers, cut the same way
  • 1/2 red onion, cut long and somewhat thin
  • 1 cup Daiya mozzarella shreds
  • 3 tablespoons Tofutti sour cream or plain vegan yogurt
  • 1 tablespoon minced garlic
  • salt, pepper, onion powder to taste

Instructions

1. Start by spraying olive oil in a hot skillet on medium heat. Cook the squash, peppers, and onions until 90% softened, about 10 minutes.
2. Add spices, salt, and garlic and cook another 3 minutes.
3. Lower heat and stir in vegan sour cream until all the veggies are coated
4. Top with vegan cheese shreds and cover. Remove from heat and allow the steam to melt the cheese. Serves 4-6 persons.

by Lupita Ronquillo, holistic nutrition writer

squash

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