Spiced Mexican Squash Stew Recipe

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Spiced Mexican Squash Stew
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Ingredients:

Directions:

  1. Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
  2. Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
  3. Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 237.76 Kcal (995 kJ)
Calories from fat 56.11 Kcal
% Daily Value*
Total Fat 6.23g 10%
Sodium 311.75mg 13%
Potassium 847.69mg 18%
Total Carbs 40.13g 13%
Sugars 11.84g 47%
Dietary Fiber 7.24g 29%
Protein 6.1g 12%
Vitamin C 124.5mg 207%
Vitamin A 0.4mg 12%
Iron 1.2mg 6%
Calcium 92.3mg 9%
Amount Per 100 g
Calories 43.92 Kcal (184 kJ)
Calories from fat 10.36 Kcal
% Daily Value*
Total Fat 1.15g 10%
Sodium 57.59mg 13%
Potassium 156.58mg 18%
Total Carbs 7.41g 13%
Sugars 2.19g 47%
Dietary Fiber 1.34g 29%
Protein 1.13g 12%
Vitamin C 23mg 207%
Vitamin A 0.1mg 12%
Iron 0.2mg 6%
Calcium 17mg 9%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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