Mexican Squash with Yogurt Dip - Mexican Recipes

Ingredients

• 1 avocado, pitted
• 454 grams (about 4) chayote squash, seeded and cut lengthwise into 8 wedges
• 1 green bell pepper, roughly chopped to yield 1 cup
• 0 teaspoons ground cumin
• 56 milliliters low-fat mayonnaise
• 184 milliliters plain non-fat yogurt
• 1 teaspoons salt
• 6 servings Salt and freshly ground black pepper
• 1 liters water