Slow Cooker

Punjab Eggplant Stew with Spaghetti Squash Noodles is for Dinner.

Punjab Eggplant Stew with Spaghetti Squash Noodles takes 15 minutes to prepare.

Punjab Eggplant Stew with Spaghetti Squash Noodles takes 180 minutes to cook.

Punjab Eggplant Stew with Spaghetti Squash Noodles makes 6 servings.

The ingredients for Punjab Eggplant Stew with Spaghetti Squash Noodles are:

1 pkg Tasty Bite Punjab Eggplant
1 Roasted Spaghetti Squash
24 oz Organic Grass Fed Beef Stew Meat
2 tbs Coconut Oil

Salt to taste

Here is how you make Punjab Eggplant Stew with Spaghetti Squash Noodles:

Roast spaghetti squash in oven at 375 for 45 minutes and let cool for 15.While spaghetti squash is cooling chop grass fed beef stew meat into 1-2 inch pieces and throw in a large pot with 2 tbs heated coconut oil.Empty 1 package of Punjab Eggplant and stir. Shred spaghetti squash into the pot and stir to combine.Cover and allow to cook for 1-2 hours. If spaghetti squash release too much water take the lid off and let it reduce until you're satisfied. Add salt to taste.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user SOUTHSTANISLAWA.

The nutritional information for Punjab Eggplant Stew with Spaghetti Squash Noodles is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 398.9

• Total Fat: 27.9 g
• Cholesterol: 105.0 mg
• Sodium: 269.5 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 2.8 g
• Protein: 24.4 g

Punjab Eggplant Stew with Spaghetti Squash Noodles is Indian cuisine.

The dietary needs meet for Punjab Eggplant Stew with Spaghetti Squash Noodles is Gluten Free