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Vegetable Stew

Categories:
vegetables, low fat, soups/stews

2 medium acorn squash - (abt 1 1/2 lbs ea)
1/3 cup dry sherry
1 cup chopped onion
2 garlic cloves; peeled, halved
1 1/4 cups chopped red bell pepper
3 cups low-sodium chicken broth
1 cup unsweetened orange juice
2 teaspoon grated peeled ginger root
1/2 teaspoon curry powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly-ground black pepper; to taste

Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squash, cut-side down, on prepared baking sheet. Bake at 350 degrees for 30 minutes or until tender; let cool. Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside. In a large saucepan, bring sherry to boil over medium-high heat. Add onion and garlic; cook three minutes, stirring frequently. Add bell pepper; cook three more minutes, continuing to stir. Add reserved squash pulp, chicken broth and remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally. Place mixture in a blender or food processor; cover and process until smooth. Add black pepper to taste. Serve warm. This recipe yields 7 servings. Nutritional Information Per Serving (one cup): calories: 82; sodium: 122 mg; fat: less than 1 gram; cholesterol: 0 mg.


Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-12-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 45 Calories (kcal); 1g Total Fat; (20% calories from fat); 5g Protein; 5g Carbohydrate; 0mg Cholesterol; 96mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 7 servings

Preparation Time: 0:00



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