1 cup water
5 cups sliced Mexican squash
1/2 cup diced onion
1/2 cup diced tomato
Dash of salt and pepper
8-ounce can whole kernel sweet white corn
1 cup low-fat cheese
Pour 1 cup of water into a two quart pot. Add
Mexican squash, onion, tomato, salt and pepper. Cover and bring
to a boil. When squash is tender, turn off heat. Drain excess
water. Mix in corn and cheese. Cover and put on low heat for
2 minutes so cheese can melt.
Yield: 6 servings.