Calabaza (Squash Stew)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 7.9 g
  • Cholesterol: 57.3 mg
  • Sodium: 677.1 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 16.9 g

View full nutritional breakdown of Calabaza (Squash Stew) calories by ingredient


Introduction

This is a tasty winter favorite. It uses summer squash, but that's just because I live in South Texas & it's available year round. You can add or remove veggies as you desire, it's still yummy. You can also change the meat, or remove all meat for a vegetarian version. This is a tasty winter favorite. It uses summer squash, but that's just because I live in South Texas & it's available year round. You can add or remove veggies as you desire, it's still yummy. You can also change the meat, or remove all meat for a vegetarian version.
Number of Servings: 6

Ingredients

    (6) Chicken Thighs, skinned & deboned
    4 tbsp Worcestershire
    2 tbsp Canola Oil
    3 tbsp Lite Soy Sauce
    (2) Zucchini, cubed
    (2) Yellow Squash, cubed
    (1) Onion, chopped
    (1) Can Organic Fire Roasted Tomatoes with Green Chili (14.5oz)
    (1) Can Organic Yellow Corn (12oz)

Directions

Marinate the chicken thighs in Worcestershire overnight. Put 2 tbsp of Canola oil into a large, hot skillet (I make this in a wok). Cook chicken 1/2 way and add chopped onion.
When onion becomes transparent, add zucchini & squash. Add splash of Lite Soy Sauce, sea salt & pepper to taste & any other spices you like. Continue to cook until zucchini & squash are tender.
Add 1 can of organic corn and 1 can of organic fire roasted tomatoes with green chili. Let simmer for 5 minutes. It will have a bit of a soupy consistency. Enjoy!