Low Fat Braised Squash With Peppers & Hominy High Fiber Recipe

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

1 large dice

2 tsps. sweet paprika

1/2 tsp. ground cumin

1/4 tsp. caraway seeds

1 1/2 tsps. 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 ozs. hominy, drained and rinsed

2 1/2 cs. water, up to 3

4 tbsps. chopped fresh parsley or cilantro

2 tbsps. tomato paste

6 lime wedges

Method

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.

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 cs. for 6 servings.

Calories...180...Fat...3 g...Carbs...38 g...Sodium...520 mg

...Fiber...7 g.

2.5 WW POINTS

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