Low Fat Vegetable Recipes

Ingredients:

1 tbsp sunflower oil -or other vegetable oil
2 onions, chopped
1 butternut squash, peeled and seeded -cut into 1 1/4-inch chunks -2 1/2 pounds
1 red bell pepper, cored -cut into large dice
2 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp carawayseeds
1 1/2 tsp all-purpose flour
1 tsp salt -plus more to taste
1/4 tsp freshly ground black pepper -plus more to taste
1 pinch cayenne pepper
15 oz hominy, drained and rinsed
2 1/2 cup water, up to 3
4 tbsp chopped fresh parsley -or cilantro
2 tbsp tomato paste
6 lime wedges

Instructions:

1. In a large deep skillet, heat oil over high heat. Add onions, squash,
bell pepper, paprika, cumin and caraway seeds. Cook, stirring, until onions
and squash are browned in places, about 10 minutes. Add flour, 1 teaspoon
salt, 1/4 teaspoon black pepper and cayenne; cook, stirring, for 1 minute
more.

2. Stir in hominy, 2 1/2 cups water, 3 tablespoons parsley (or cilantro)
and tomato paste. Bring to a boil, reduce heat to low and simmer, covered,
until squash is tender, 25 to 30 minutes. (Add remaining 1/2 cup water if
vegetables look dry.) Adjust seasoning with salt and pepper. Garnish with
remaining 1 tablespoon parsley (or cilantro). Serve with lime wedges.

MAKES 8 CUPS FOR 6 SERVINGS.

180 calories per serving; 4 grams protein; 3 grams fat (0.5 gram saturated
fat); 38 grams carbohydrate; 520 mg sodium; 0 mg cholesterol; 7 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6