Dinner

Low Cal Squash Curry is for Dinner.

Low Cal Squash Curry takes 15 minutes to prepare.

Low Cal Squash Curry takes 35 minutes to cook.

Low Cal Squash Curry makes 10 servings.

The ingredients for Low Cal Squash Curry are:

4 Onions chopped
5 Cups chopped cabbage
1 acorn squash, peeled and cut into 1.5 inch chunks
3 cups vegetable broth
2 cups low fat cottage cheese
2 tabsp olive oil
4 cloves of garlic, sliced thin
2.5 tsp green curry paste
Salt
Pepper

Here is how you make Low Cal Squash Curry:

For this recipe you will need a very large skilled or high sided frying pan as well as a decently large sauce pan. I recommend starting by prepping all of the vegetables first. Preheat your oven by turning the broiler on high and preheat your skillet or frying pan on medium high. When the pan is hot enough that a drop of water dances on the surface, place the 2 tablespoons of oil in the pan and immediately dump in the onions. Salt liberally and fry until they start to brown. Toss the garlic in. When the onions begin to blacken at the edges, add the acorn squash, salt again, and toss to coat the acorn squash with the onion-oil-salt mixture. Turn heat to high and cook tossing regularly until the squash starts to brown on the edges, or roughly 6 minutes. Place frying pan in the oven under the broiler until top of the squash begins to blacken. Then turn off the broiler and turn the oven to bake at 400. Place the saucepan on the stove on medium. While the pan is still cold, add the vegetable stock and cottage cheese, stirring regularly. Once the cottage cheese is completely dissolved add the curry paste and boil to reduce. Be careful! it will foam up so stir regularly and control the heat. When the sauce has thickened significantly remove from the stove, and take the pan with the squash and onions from the oven and place it back on the stove. Careful the handle is hot. Stir the vegetables and scrape as much browned pits off the bottom of the pan. Pour the sauce over the vegetables. Stir to coat. Add the cabbage and mix thoroughly. Bring mixture to a boil then reduce to a simmer. When the cabbage is soft it is done. Sometimes, if the sauce is not thick enough I thicken with a little corn starch and water. Put it in your mouf.Serving Size: Makes 10 large servingsNumber of Servings: 10Recipe submitted by SparkPeople user GREGORYCOLE.

The nutritional information for Low Cal Squash Curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 99.8

• Total Fat: 2.0 g
• Cholesterol: 1.8 mg
• Sodium: 686.5 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 3.9 g
• Protein: 7.1 g

The dietary needs meet for Low Cal Squash Curry is Vegetarian