Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Med size yellow crook neck
Squash (about 3/4 lb)
2 tb Butter
1 ea Onion, small
2 ea Garlic cloves
2 ea Tomatoes, peeled chopped
1 cn Corn, whole kernal (10oz)
1/2 ts Salt
2 tb Chopped green chile
1/4 ts Oregano
1/2 ts Ground cumin
1/4 ts Ground black pepper
1 c Light cream
1/4 ts Tabasco sauce
3 oz Cream cheese, cubed

In a heavy skillet, melt butter and saute the onion and garlic over
medium heat for five minutes. Cut the squash into one-quarter inch
thick round slices and saute for another five minutes. Add the
tomatoes, corn and spices, and cook over low heat for 20 minutes, or
until squash is nice and tender, stirring two or three times to
prevent sticking or burning. Stir in light cream, Tabasco sauce and
cream cheese. Cook over low heat until heated through. Serve hot.

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