Ingredients
- 2 yellow squash, diced
- 1 can (15 ounces) corn, or 1 ear cut off the cob
- 1 1/2 cup tomato, diced
- 1/4 cup onion, diced
- 1 jalapeño, diced
- 1 teaspoon garlic powder
- 1 teaspoon fresh cilantro, chopped
- 1 tablespoon olive oil
- 1/4 cup vegetable stock – low sodium
Directions
Add 1 tablespoon olive oil to pan and sauté vegetables (onion, squash) for about 10 minutes, turning occasionally.
Add chopped tomato and corn kernels. Continue to sauté for 3 minutes.
Add low sodium vegetable broth and garlic powder and bring to a simmer, cook for another 2 to 3 minutes.
Mix in jalapenos and cilantro.
Serve hot and enjoy!
Recipe in Action
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6 servings
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Difficulty: Easy
Nutrition Tip 
Yellow squash are rich in manganese. Which helps to boost bone strength.
Calabasitas is a squash and corn dish that originated in Mexico during the 16th century when these crops were a staple for meals.
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