Lowfat-Winter Squash Spectacular
Source of Recipe
Marla
List of Ingredients
3 tablespoons olive oil
2 large onions, chopped
2 1/2 pounds butternut squash, peeled, seeded and cut into 1/2 inch pieces
1 package (10 ounces) fresh spinach leaves
1 pound frozen whole-kernel corn, thawed
1 jar (12 ounces) water-packed roasted red peppers, seeded and cut into
strips
1 tablespoon Liquid Smoke
6 tablespoons chopped fresh basil
Salt, freshly ground black pepper to taste
Recipe
Cook's notes: This dish looks lovely, is packed with vitamins, and tastes
great. As a side dish it serves 10 to 12 guests. Serve it in a fancy
casserole dish, or in a pumpkin shell to make a wonderful vegetarian main
dish. This recipe is suitable for vegans as well as lacto-ovo vegetarians.
Procedure: Heat oil in large pot and add onions and squash. Saute until
squash is nearly tender (10 to 15 minutes). Add corn, spinach and peppers.
Stir and cook until spinach is wilted and all is heated through, then drizzle
in Liquid Smoke and add basil, tossing to coat evenly. Season to taste with
salt and pepper. Presentation: Serve hot.
Makes 6 to 8 entree servings
Approximate nutritional analysis per serving: calories, 188; fat, 6 grams;
calories from fat, 28 percent; carbohydrates, 34 grams; protein, 5 grams;
fiber, 6 grams; cholesterol, none; sodium, 38 milligrams.
Points: 3
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