Southwestern Squash Stew Recipe

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Ingredients

Count

Nutrition

125

Calories

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Ingredients:

Serving

1 tbsp olive oil
1 cup chopped onion
2 1/2 cups chopped chayote
1 poblano chile, seeded and chopped
1 garlic clove, minced
4 cups (1-inch) cubed peeled kabocha squash
2 cups organic vegetable broth
2 cups water
1 tsp ground cumin
1 tsp chili powder
1 (15-oz) can hominy, drained
1 (14.5-oz) can diced tomatoes, undrained
2 oregano sprigs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
6 lime wedges

Directions:

Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring frequently. Add chayote, poblano, and garlic; cook for 4 minutes, stirring frequently. Add kabocha squash and next 7 ingredients (through oregano); bring to a boil. Reduce heat, and simmer for 1 hour or until vegetables are tender. Discard oregano sprigs. Stir in 1 teaspoon salt and black pepper. Ladle stew into individual bowls, and serve with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.67 Kcal (522 kJ)
Calories from fat	37.64 Kcal
		% Daily Value*
Total Fat	4.18g	6%
Cholesterol	0.82mg	0%
Sodium	805.41mg	34%
Potassium	338.9mg	7%
Total Carbs	23.23g	8%
Sugars	5.44g	22%
Dietary Fiber	5.03g	20%
Protein	3.41g	7%
Vitamin C	28.2mg	47%
Iron	2mg	11%
Calcium	69.3mg	7%

Amount Per 100 g
Calories	38.48 Kcal (161 kJ)
Calories from fat	11.62 Kcal
		% Daily Value*
Total Fat	1.29g	6%
Cholesterol	0.25mg	0%
Sodium	248.58mg	34%
Potassium	104.6mg	7%
Total Carbs	7.17g	8%
Sugars	1.68g	22%
Dietary Fiber	1.55g	20%
Protein	1.05g	7%
Vitamin C	8.7mg	47%
Iron	0.6mg	11%
Calcium	21.4mg	7%

* 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.