Squash With Chilies And Ginger
|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|
|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.
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