Sunshine Squash |
 |
| Course : |
Squash |
| From: |
HungryMonster.com |
| Serves: |
6-8 |
|
| |
Ingredients:
| 2 |
pounds |
butternut squash |
| 14 1/2 |
ounces |
tomatoes -- undrained |
| 15 |
ounces |
corn -- drained |
| 1 |
Medium |
onion -- coarsley chopped |
| 1 |
Clove |
garlic -- minced well |
| 1 |
medium |
green bell pepper -- seeded and cut into |
| 1 |
medium |
canned green chili -- coarsely chopped |
| 1/2 |
Cup |
chicken broth |
| 1/2 |
Teaspoon |
salt |
| 1/4 |
Teaspoon |
black pepper |
| 4 1/2 |
Teaspoons |
tomato paste |
|
| |
Preparation:
Combine all ingredients except tomato paste in slow-cooker. Cover and
cook on LOW 6 hours or until squash is tender. Remove about 1/4- cup
cooking liquid and blend with tomato paste. Stir into slow-cooker.
Cook 30 minutes or until mixture is slightly thickened and heated
through. |
| |
Nutritional Information:
885 Calories (kcal); 3g Total Fat; (2% calories from fat); 23g Protein; 223g Carbohydrate; 0mg Cholesterol; 1716mg Sodium |