1 tablespoon curry powder

1 teaspoon coriander

6 cubed small summer squash

1 large diced onion

½ tablespoon chopped cilantro, optional

3 roasted, peeled and diced green chilies (or one small can)

2 tablespoons cooking oil or shortening

Juice of ½ lime

¾ cup of longhorn or mild cheddar cheese

Sauté onion, cilantro and lime in oil until soft.  Add squash and stir until almost tender (do not overcook squash) add chilies and simmer to warm chilies.  Add cheese to melt and stir.  Top with crushed sunflower or pinion nuts.