Mexican-Spiced Summer Squash

Prep: 10 minutes Cook: 5 minutes (in pressure cooker)


By Jill Nussinow
Squash so easily takes on the flavors of any spices that you use. Here it is seasoned with oregano, cumin and chili powder, plus onion and garlic.


  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 1/2 tsp chili powder
  • 4 cups squash, sliced
  • 2 tbsp vegetable broth
  • salt and pepper to taste
  • cilantro, chopped (optional)


Put the pressure cooker over medium heat. Add the onion and saute for 1 minute. Add the garlic and spices and saute 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.