Hungry Girl (76 page)
Authors: Lisa Lillien
PER SERVING (¼th of recipe): 58 calories, 2g fat, 63mg sodium, 11g carbs, 2g fiber, 3g sugars, 1g protein |
Ingredients2 cups peeled and cubed butternut squash (1-inch cubes)
½ medium red bell pepper, chopped
½ medium onion, chopped
½ cup fat-free broth (chicken or vegetable)
½ tablespoon olive oil
¼ teaspoon pumpkin pie spice
Dash of cayenne pepper
Salt and black pepper, to taste
DirectionsSauté onion with olive oil in a pan over low heat, until translucent (1 to 2 minutes).
Add bell pepper and continue to cook for 1 minute.
Add squash and stir. Turn heat up to medium and add salt, black pepper, pumpkin pie spice, and cayenne pepper. Mix well.
Cook for about 7 minutes, until squash starts to soften.
Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
Simmer until broth evaporates, stirring often.
Cover pan and continue to cook for 3 minutes or until squash is tender.
MAKES 4 SERVINGS
For a pic of this recipe, see the photo insert. Yay!
Health Benefits of Butternut Squash! Three great reasons why we love our squashy orange friend . . .
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Butternut squash is an excellent source of vitamin A and a very good source of vitamin C, potassium, and fiber.
PER SERVING (½ of recipe): 102 calories, 0.5g fat, 321mg sodium, 26g carbs, 3.5g fiber, 10g sugars, 2g protein |
Oh my! This recipe is soooooo delicious I can hardly stand it. Not sure if it qualifies as a hot cereal or not
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but it is an AWESOME low-calorie breakfast!
Ingredients2 cups peeled and cubed butternut squash
½ cup chopped apples
1 ounce light vanilla soymilk
1 tablespoon sugar-free maple syrup
2 teaspoons brown sugar (not packed)
½ teaspoon pumpkin pie spice
¼ teaspoon salt
1 no-calorie sweetener packet
Optional: additional light vanilla soymilk
Directions