Appetizers / Soups / Salads

Spicy Squash and Bean Stew takes 10 minutes to prepare.

Spicy Squash and Bean Stew takes 60 minutes to cook.

Spicy Squash and Bean Stew makes 4 servings.

The ingredients for Spicy Squash and Bean Stew are:

1 tablespoon olive oil
2 teaspoons minced jalapenos
1 large chopped onion
1/2 teaspoon red chili flakes
1 tablespoon cinnamon
2 tablespoon chili powder
5 cloves garlic crushed
1 tablespoon cumin
2 tablespoon lime juice
1 large can of crushed or diced tomatoes
1 teaspoon brown sugar
1 lb squash (preferably sweet dumpling,
butternut, or acorn)
15 oz cooked Roman beans (preferred, but
any bean will do)

Here is how you make Spicy Squash and Bean Stew:

Cut squash in half and remove fibers. Rub 1 teaspoon olive oil on squash, spray pan with Pam, place squash skin side up on pan, and roast in 375 degreeoven for 30 - 40 minutes until soft. While squash is cooling, sauté onion and red chili flakes in olive oil till translucent.in a large pot. Add cinnamon and chili powder and continue to sauté for 2 minutes. Add garlic, jalapenos, and cumin, sauté for 2 minutes and then add lime juice, sugar, and tomatoes. Stir in the squash and beans. Then stir in 1 cup of water. Salt and pepper to taste. Simmer for 15 minutes. Stir occasionally throughout the cooking time, adding more water only if necessary.Serves: 4Number of Servings: 4Recipe submitted by SparkPeople user BARBSHAKESPEARE.

The nutritional information for Spicy Squash and Bean Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 284.4

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 681.2 mg
• Total Carbs: 53.3 g
• Dietary Fiber: 13.1 g
• Protein: 12.2 g

The dietary needs meet for Spicy Squash and Bean Stew is Vegetarian