Mexican Squoodles With Creamy Fire-Roasted Green Chile Sauce

1. 1

   Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.

2. 2

   Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.

3. 3

   Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.

* Per serving · 4 servings · Values may vary.

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