Morocan Winter Squash Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.1
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 98.8 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 8.4 g
  • Protein: 6.1 g

View full nutritional breakdown of Morocan Winter Squash Stew calories by ingredient
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8 hours on low in the Crockpot, 4 on low or can cook on stove top if short on time. 8 hours on low in the Crockpot, 4 on low or can cook on stove top if short on time.
Number of Servings: 8


    2 tbs. sesame oil or coconut oil
    1 large onion chopped into 1 in. pieces
    1 tbs. fresh ground ginger
    1 tsp each of paprika, cumin, and curry
    1/2 tsp. ground clove
    1 tbs. cinnamon
    1 whole acorn/winter squash chopped and pealed intio 1'' pieces
    1 sweet potato chopped into 1'' pices
    1/2 c. each: Dried figs, dried dates, and dried apricots (chopped or whole)
    4 c. of Organic Low Sodium Vegetable broth
    1 can of chick peas
    1 c. of sliced almonds


1. Chop and prep all ingredients
2. Heat skillet with oil, add onions and saute until golden (5-6 mins)
3. Add all spices and ginger, stir constantly for about one minute then add 1 c. vegetable broth. Scrape bottom and add to crock pot.
4. Add remaining 3 c. of broth along with squash, sweet potato, and dried fruit, Cook on high for 4 hours, or low for 8 (suggested)...During the last 30 mins add chickpeas and 3/4 c. of almonds. Adjust spices if needed.
5. Ladle into individual serving dishes over quinoa or cous-cous and garnish with almonds and parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user AMANDALYNNE415.

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