Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 284.4
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 681.2 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 13.1 g
- Protein: 12.2 g
View full nutritional breakdown of Spicy Squash & Bean Stew calories by ingredient
Spicy Squash & Bean Stew
Submitted by: BARBSHAKESPEAREIntroduction
A little taste of Africa on those cool nights. Add a freshly baked corn muffin and a mixed green salad to round out a wonderful meal. A little taste of Africa on those cool nights. Add a freshly baked corn muffin and a mixed green salad to round out a wonderful meal.Number of Servings: 4
Ingredients
-
1 tablespoon olive oil
2 teaspoons minced jalapenos
1 large chopped onion
1/2 teaspoon red chili flakes
1 tablespoon cinnamon
2 tablespoon chili powder
5 cloves garlic crushed
1 tablespoon cumin
2 tablespoon lime juice
1 large can of crushed or diced tomatoes
1 teaspoon brown sugar
1 lb squash (preferably sweet dumpling,
butternut, or acorn)
15 oz cooked Roman beans (preferred, but
any bean will do)
Directions
Cut squash in half and remove fibers. Rub 1 teaspoon olive oil on squash, spray pan with Pam, place squash skin side up on pan, and roast in 375 degreeoven for 30 - 40 minutes until soft. While squash is cooling, sauté onion and red chili flakes in olive oil till translucent.in a large pot. Add cinnamon and chili powder and continue to sauté for 2 minutes. Add garlic, jalapenos, and cumin, sauté for 2 minutes and then add lime juice, sugar, and tomatoes. Stir in the squash and beans. Then stir in 1 cup of water. Salt and pepper to taste. Simmer for 15 minutes. Stir occasionally throughout the cooking time, adding more water only if necessary.
Serves: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Serves: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
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