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Mexican Squoodles with Creamy Fire-Roasted Green Chile Sauce Recipe

Recipe by: bd.weld

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

Directions

1Heat 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.
2Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
3Heat 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.

Ingredients