Vegetarian

Watercress and Chayote Squash Stew takes 15 minutes to prepare.

Watercress and Chayote Squash Stew takes 10 minutes to cook.

Watercress and Chayote Squash Stew makes 5 servings.

The ingredients for Watercress and Chayote Squash Stew are:

1 chayote or other summer squash
1 bunch watercress
1c parsley (flat or curly)
1c celery
1 scallion
1 clove garlic (minced)
1TBSP olive oil
1 can whole roasted tomatoes
1tea each smoked paprika, chili powder, ground cumin
1/2tea white pepper

Here is how you make Watercress and Chayote Squash Stew:

Add oil to pot, wash and chop vegetables. Saute onion, garlic, celery, parsley and squash in the oil over medium heat until color begins to change. Stir in canned tomatoes (with juice) and spices. Bring to a simmer then place watercress on top and cover for a couple of minutes, allowing the cress to steam. Remove from heat and stir to mix in watercress.Variations: almost any variety of vegetables will work - try potatoes, white beans, carrots, spinach, cabbage, kale, garbanzos. Add broth for a thinner soup. I like it with tabasco sauce and lime!May be served as a stew with rice or bread, atop fish, shrimp, sausage or pasta, or as a side dishMakes approx. 5 8oz servingsNumber of Servings: 5Recipe submitted by SparkPeople user ABERRY.

The nutritional information for Watercress and Chayote Squash Stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 49.5

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 37.8 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 1.8 g
• Protein: 1.6 g

The dietary needs meet for Watercress and Chayote Squash Stew is Vegan