Mexican Squoodles With Creamy Fire-Roasted Green Chile Sauce

• 1 tablespoon olive oil
• 1/2 onion, cut into noodle shapes
• 3 cloves garlic, crushed
• 4 Mexican squash, cut into noodle shapes
• 1 (11 ounce) can Mexican-style corn (such as Green Giant(R) Mexicorn(R)), drained
• 4 ounces Neufchatel cheese, softened
• 1 (4 ounce) can fire-roasted diced green chile peppers
• 1/4 cup milk

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. Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
3. Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.

olive oil, onion, garlic, corn, cheese, green chile peppers, milk

Taken from www.allrecipes.com/recipe/255071/mexican-squoodles-with-creamy-fire-roasted-green-chile-sauce/ (may not work)