Vegetarian

Afghan Butternut Squash takes several minutes to prepare.

Afghan Butternut Squash takes several minutes to cook.

Afghan Butternut Squash makes 1 servings.

The ingredients for Afghan Butternut Squash are:

2 cups cubed butternut squash
1/2 tsp jarred minced garlic
1 cup water
1/2 tsp salt
1/3 cup Splenda
1/4 cup tomato paste
1/4 cup water
1/2 tsp ginger
1 Tbsp coriander
1/4 tsp black pepper
1/4 cup fat free sour cream

Here is how you make Afghan Butternut Squash:

Peel the squash and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides until lightly browned. Mix together remaining ingredients except sour cream in a bowl, then add to squash mixture in fry pan. Cover and cook 20-25 minutes over low heat, until the squash is cooked through and most of the liquid has evaporated.. To serve: Spread half of the sour cream on a plate and lay the cooked squash on top. Top with remaining sour cream and any cooking juices left over. Number of Servings: 1Recipe submitted by SparkPeople user CATSERVANT.

The nutritional information for Afghan Butternut Squash is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 237.9

• Total Fat: 1.1 g
• Cholesterol: 5.8 mg
• Sodium: 575.5 mg
• Total Carbs: 54.1 g
• Dietary Fiber: 8.9 g
• Protein: 7.8 g