On a large skillet, heat the oil over high heat

Add onions, squash, green bell pepper, paprika and cumin

Cook about 10 minutes until onions are translucent

Add flour, salt and pepper to taste and cayenne pepper; cook, stirring for one more minute

Stir in hominy, water, parsley, tomato paste and garlic

Bring to a boil, reduce heat to low and cover

Simmer for 30 minutes until squash is tender

Add a bit more water if veggies look dry

Serve with a simple baby green salad