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Squash Stew

Squash Stew Recipe

  • 3 tablespoons olive oil
  • 1 large white onion, diced
  • 1 tablespoon ground cinnamon
  • 2 tablespoons chili powder
  • 4 cloves crushed garlic
  • 1 tablespoon cumin seeds, toasted
  • 2 tablespoons fresh lemon juice
  • 4 large tomatoes - peeled, seeded, and coarsely chopped
  • 1 medium acorn squash, peeled and diced
  • 1 cup pinto beans, cooked or canned
  • 1 cup water
  • salt and pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 257
Total Fat 12g
Saturated Fat 1.7g
Cholesterol 0mg
Sodium 501mg
Total Carbohydrate 35.3g
Dietary Fiber 11.5g
Sugars 12g
Protein 7.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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