Categories: Vegetables 
      Yield: 4 servings 
  
      3 ea Med size yellow crook neck 
           Squash (about 3/4 lb) 
      2 tb Butter 
      1 ea Onion, small 
      2 ea Garlic cloves 
      2 ea Tomatoes, peeled & chopped 
      1 cn Corn, whole kernal (10oz) 
    1/2 ts Salt 
      2 tb Chopped green chile 
    1/4 ts Oregano 
    1/2 ts Ground cumin 
    1/4 ts Ground black pepper 
      1 c  Light cream 
    1/4 ts Tabasco sauce 
      3 oz Cream cheese, cubed 
  
  In a heavy skillet, melt butter and saute the onion and garlic over medium 
  heat for five minutes. Cut the squash into one-quarter inch thick round 
  slices and saute for another five minutes. Add the tomatoes, corn and 
  spices, and cook over low heat for 20 minutes, or until squash is nice and 
  tender, stirring two or three times to prevent sticking or burning. Stir in 
  light cream, Tabasco sauce and cream cheese. Cook over low heat until 
  heated through. Serve hot.