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Squash With Chilies And Ginger

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  Onions 1 Pound (2 In Number)
  Minced fresh ginger 2 Tablespoon
  Minced garlic 2 Tablespoon (Or Pressed)
  Minced jalapeno 2 Tablespoon
  Olive oil/Salad oil 2 Teaspoon
  Seeded banana squash 3 1⁄2 Pound
  Fat skimmed chicken broth 1 Cup (16 tbs), skimmed
  Salt To Taste
  Chopped cilantro 1⁄4 Cup (4 tbs)

1. Peel onions and cut into 1/2-inch wedges. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onions, ginger, garlic, and chilies in oil until vegetables are lightly browned, 15 to 20 minutes. Remove from heat.
2. Meanwhile, with a vegetable peeler, cut and discard skin from squash. Cut squash into 1-inch cubes.
3. In a shallow 3 1/2- to 4-quart casserole, combine squash and onion mixture. Add V, inch broth. Cover casserole tightly with foil.
4. Bake in a 400° oven until squash is very tender when pierced, 40 to 50 minutes. Uncover, add salt to taste, and garnish with cilantro.

Recipe Summary

Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 945 Calories from Fat 97

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 550.4 mg22.9%

Total Carbohydrates 191 g63.6%

Dietary Fiber 28.8 g115.1%

Sugars 77.2 g

Protein 32 g63.5%

Vitamin A 1327.7% Vitamin C 381.4%

Calcium 56.2% Iron 49.1%

*Based on a 2000 Calorie diet

Squash With Chilies And Ginger Recipe