Sunday, March 6, 2011

Mexican-Spiced Summer Squash

Serves 4

1 cup diced onion
2 cloves garlic, minced
1 teaspoon cumin powder
½ teaspoon oregano
1 ½ teaspoons chili powder
4 cups sliced squash
2 tablespoons vegetable broth
Sprinkle of salt and pepper, to taste
Chopped cilantro, if desired.

Put the pressure cooker over medium heat. Add the onion and sauté for 1 minute.
Add the garlic and spices and sauté for another 30 seconds. Add the squash and vegetable broth and lock on the lid. Turn up the heat to high and bring to high pressure. Cook for 45 seconds. Quick release the pressure. Open the lid, tilting it away from you. Taste, carefully as it is very hot, and add more seasonings, and salt and pepper to taste. Serve hot, sprinkled with cilantro, if desired.

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