Recipe for Health
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Vegetable Stew
Vegetarians and meat-eaters alike will love this hearty, winter veggie stew.
| 2
|
medium acorn squashes (about 1 1/2 pounds each)
| | 1/3
| C. dry sherry
| | 1
| C. chopped onion
| | 2
| cloves garlic, peeled and halved
| | 1 1/4
|
C. chopped red bell pepper
| | 3
|
C. low-sodium chicken broth |
|
| 1
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C. unsweetened orange juice
| | 2
| tsp. peeled, grated ginger root
| | 1/2
| tsp. curry powder
| | 1 1/2
|
tsp. ground cinnamon
| | 1/4
| tsp. salt
| | | ground black pepper to taste
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|
|
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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. Serves seven.
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Nutritional Information
Per Serving (One Cup): | calories:
| 82
| |
| | sodium:
| 122
| mg
|
| | fat:
| less than one
| gram
|
| | cholesterol:
| 0
| mg
|
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