Healthy Pregnancy Cookbook
Mediterranean Squash Stew
Ingredients
1/2 butternut squash (3 C cubed)
1/4 bunch kale or spinach(2 C chopped)
1/2 onion (1/2 C chopped)
2 cloves garlic
1 3/4 cup diced tomatoes
1 Tbs lemon juice
1 Tbs brown sugar
1 tsp mustard
1 tsp oregano
1 tsp salt
2 tsp vegetable oil
2 cup cooked rice
Procedure
- Peel and seed squash. Cut into 1/2 inch cubes. Wash and chop kale or spinach, chop onion and mince garlic.
- To make sauce: combine tomatoes, lemon juice, brown sugar, mustard, oregano and salt in medium bowl; set aside.
- Heat oil in frying pan on medium. Add onion and garlic, saute 3 minutes or until onion is soft. Stir in squash and sauce. Cover pan, increase heat to medium-high, and cook 15 minutes or until squash is tender.
- Add rice and kale. Cover and cook another 5 minutes.
Serves 4. Per Serving: Calories 87; Calories from fat 7(8%); Fat 3g; Carbohydrates 62g; Sugar 6g; Fiber 2g; Protein 2g
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