Acorn Squash with Black Beans
Yield: 6 servings
Ingredients:
- 2 ½ cups peeled acorn squash in 1 ½ inch chunks.
- 1 ¼ cups water or white wine
- . 2 ½ cups chopped onions
- . 1 cup slice carrots
- . ½ cup diced green bell pepper
- . 3 cloves garlic, minced
- . 1 teaspoon ground cumin
- . ½ teaspoon ground ginger
- . Pinch of cayenne pepper
- . ½ teaspoon black pepper
- . 2 cans black beans drained and rinsed .
Directions:
- Place 1 inch of water in a steamer. Bring to a boil. Place sqush chunks in a steamer basket. Cover and steam for 15 minutes or until squash is tender.
- Place ¼ cup of the water or wine in a skillet and heat over medium heat. Add onions, carrots, green pepper, and garlic. Cook and stir over medium heat for 10 minutes. Add more liquid during this process if necessary.
- Add acorn squash, remaining cup of water, cumin, ginger, cayenne pepper, black pepper, and beans. Heat for 10 minutes.
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Nutritional Value
Calories Per Serving: 160
Fat: 0.8 g
Cholesterol: 0 g
Protein: 7 g
Carbohydrates: 34g
Dietary Fiber: 6 g
Sodium: 15 mg
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