Directions:
- Heat oven to 350.
- Cut squash in half and lay on baking sheet.
- Bake uncovered for 40 minute.
- Turn squash over, brush with melted butter, and sprinkle with brown sugar.
- Bake 5 minute longer.
- Set aside to cool.
- Season whole chicken breasts with salt and pepper. Let rest.
- Chop carrots, onion, and potatoes into small pieces.
- Cut chicken into bite-size pieces.
- In a Dutch oven, heat oil over medium heat.
- Cook vegetables, except squash, in oil until starting to soften.
- Add chicken and cook over medium heat until chicken is cooked through.
- Sprinkle with cumin and stir.
- Meanwhile, spoon cooled squash out of skin and mash in a bowl.
- Add chicken broth and squash to vegetables and chicken.
- Heat to boiling.
- Reduce heat to low.
- Cover and simmer 20 minutes, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.27 Kcal (487 kJ) | ||
| Calories from fat | 39.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 7% | |
|---|---|---|---|
| Cholesterol | 2.05mg | 1% | |
| Sodium | 629.62mg | 26% | |
| Potassium | 556.4mg | 12% | |
| Total Carbs | 16.1g | 5% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 21.9mg | 36% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 39.06 Kcal (164 kJ) | ||
| Calories from fat | 13.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 7% | |
|---|---|---|---|
| Cholesterol | 0.69mg | 1% | |
| Sodium | 211.51mg | 26% | |
| Potassium | 186.91mg | 12% | |
| Total Carbs | 5.41g | 5% | |
| Sugars | 0.88g | 10% | |
| Dietary Fiber | 1.06g | 13% | |
| Protein | 0.79g | 5% | |
| Vitamin C | 7.4mg | 36% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.4mg | 7% | |
| Calcium | 18.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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