Acorn Squash With Black Beans Recipe
Summary
Ingredients
| Peeled acorn squash | 2 1⁄2 Cup (40 tbs), cut in 1.5-inch chunks | |
| Water/Nonfat chicken broth / white wine | 1 1⁄4 Cup (20 tbs) | |
| Chopped onions | 2 1⁄2 Cup (40 tbs) | |
| Sliced carrots | 1 Cup (16 tbs) | |
| Diced green bell pepper | 1⁄2 Cup (8 tbs) | |
| Garlic | 3 Clove (15 gm), minced | |
| Ground cumin | 1 Teaspoon | |
| Ground ginger | 1⁄2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Black pepper | 1⁄2 Teaspoon | |
| Black beans | 2 Can (20 oz), drained, rinsed (Home-Cooked Or Canned) |
Nutrition Facts
Serving size: Complete recipe
Calories 1048 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 0.49 g2.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2476.6 mg103.2%
Total Carbohydrates 226 g75.3%
Dietary Fiber 43.2 g172.7%
Sugars 24.7 g
Protein 50 g99.6%
Vitamin A 462.5% Vitamin C 271.6%
Calcium 83.1% Iron 75.3%
*Based on a 2000 Calorie diet
Directions
Bring to a boil.
Place squash chunks in a steamer basket or colander.
Cover and steam for 15 minutes or until squash is tender.
Place 1/4 cup of the water, broth, or wine in a skillet and heat over medium heat.
Add onions, carrots, green pepper, and garlic.
Cook and stir over medium heat for 10 minutes.
Add more liquid during this process if necessary.
Add acorn squash, remaining cup of water, cumin, ginger, cayenne pepper, black pepper, and beans.
Heat for 10 minutes.
Chef
