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Acorn Squash With Black Beans Recipe
|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)|
Serving size: Complete recipe
Calories 2448 Calories from Fat 88
% Daily Value*
Total Fat 10 g16%
Saturated Fat 2.6 g12.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 158.3 mg6.6%
Total Carbohydrates 478 g159.4%
Dietary Fiber 108 g432%
Sugars 36.7 g
Protein 135 g269.8%
Vitamin A 462.5% Vitamin C 271.6%
Calcium 110.2% Iron 203.8%
*Based on a 2000 Calorie diet
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.