1.) Heat oil in a pan over med-high heat, add squash & next five ingredients, sauté 5 min.
2.) Add broth, peanut butter & pepper and bring to a boil.
3.) Reduce heat, simmer for around 10 min or until squash is tender.
4.) Put in bowls and garnish with cilantro.
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|Serving Size: 1 Serving (6552g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7490 (61%)|
|Amt Per Serving||% DV|
|Total Fat 832.3g||1110 %|
|Saturated Fat 230.4g||1152 %|
|Monounsaturated Fat 349.4g|
|Polyunsanturated Fat 184.6g|
|Cholesterol 3680mg||1132 %|
|Sodium 3568.3mg||123 %|
|Potassium 15163.2mg||399 %|
|Total Carbohydrate 204.1g||60 %|
|Dietary Fiber 39.5g||158 %|
|Sugars, other 164.6g|
|Protein 971.9g||1388 %|
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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: 12277
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