This dish is great with Mexican food. I’ve even been known to add diced, cooked pork or ground beef to this to make a complete entree. It is most definitely Induction approved! It’s the chipotle chile powder that makes this dish unique, so I would not sub any other for this or the overall result won’t be that special.
7 oz. yellow squash
7 oz. zucchini squash
1 c. green onion, chopped
Dash chipotle chile powder
Dash regular chile powder
Dash Black pepper
2 T. butter
2 oz. Cheddar cheese
DIRECTIONS: Grate squash. Melt butter in non-stick skillet. Add squash threads and green onion. Saute until they are getting quite tender and most of the water bleeding out of the squash is evaporated. Add spices and stir. Dip into two individual ramekins (or serving dish of your choice) and top with grated cheddar. Pop in a 350º oven for 15 minutes just to meld flavors and melt cheese.
NUTRITIONAL INFO: Makes 2 servings, each with:
20.3 g fat
11.6 g carbs, 3.5 g fiber, 7.1 NET CARBS
10.8 g protein
80 % RDA Vitamin C, 32% A, 22% B6, 21% calcium, 23% copper, 25% iron, 21% magnesium, 26% manganese, 41% phosphorous, 920 mg potassium, 32% riboflavin, 10% selenium, 12% thiamin and 27% zinc.