Serves: 4
Total Calories: 189
1. Using a large heavy knife, cut the squash in half, lengthwise. Scoop out the seeds. Peel off the skin, then cut the squash into 1/2-inch pieces.
2. Heat the oil in a large wide saucepan over medium heat. Add the squash, onion, and crushed pepper. Cook, stirring until the squash is barely tender, 10 to 12 minutes. Add the hominy and cook 2 minutes. Add the spinach and cook, stirring, until the spinach is wilted, 4 to 5 minutes. Season with salt. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Winter Squash with Greens recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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