1 sm. or med. fryer
2 or 3 lbs. Mexican squash
4 oz. tomato sauce or 1 can tomatoes
1 med. onion
2 cloves garlic
1 tsp. cumin seeds or cumin powder
Enough water to cover squash
Salt and pepper to taste

Cut fryer in serving pieces, remove skin and fat. In large skillet brown chicken in small amount of oil, about 3 tablespoons, for about 5-10 minutes. Cut up squash in small pieces and add to chicken, chop onion and add to chicken. Continue cooking for 5 minutes longer. Add crushed garlic and cumin seeds, tomato sauce and season with salt and pepper. Cover and simmer for about 30-35 minutes or until chicken is cooked and squash is tender.