Spicy Squash & Bean Stew

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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
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Introduction

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.

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