This is based on a recipe from Epicurious to which I've made extensive revisions ... so different but sooooo yummy! Note that swiss chard can be used in place of the spinach.
1. Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until tender and golden, about 9 minutes.
2. Add squash, chili powder and cumin and continue stirring for 2 minutes.
3. Add all remaining ingredients, except spinach and bring to a boil.
4. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
5. Stir in spinach and simmer until just tender about 4 more minutes.
6. If you like, grate some old cheddar on top.
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Serving Size: 1 Serving (517g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 543 | ||
Calories from Fat: 161 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 29.7mg | 9 % | |
Sodium 716.8mg | 25 % | |
Potassium 1619.5mg | 43 % | |
Total Carbohydrate 73.6g | 22 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 53.4g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 543
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