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    You are in: Home / Recipes / Spiced Mexican Squash Stew Recipe
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    Spiced Mexican Squash Stew

    Spiced Mexican Squash Stew. Photo by Prose

    1/2 Photos of Spiced Mexican Squash Stew

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Katzen's Note:

    From Moosewood Daily Special - an authentic Mexican stew with pretty colours - gold, red, green, and yellow, and some heat, too! And it's vegetarian, to boot!

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
    2. 2
      Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
    3. 3
      Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.

    Ratings & Reviews:

    • on May 20, 2009

      45

      Nice, fresh stew. . .not heavy as you would imagine. I did throw in some Mexican Oregano and some extra cinnamon. I also ended up adding some chicken bouillon and some Jugo Seasoning, as it was still a little too bland. I topped mine off with Queso Fresco, cilantro and a dollop of sour cream, all of which were great accents. UPDATE: This soup was even better the second time around (made it at lunch time, put it in the fridge and then served it for dinner); the squash soaked up some of the great flavors. THANKS! Made for ZWT5 for my teammate, Katzen.

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    • on February 23, 2012

      45

      Delicioso!! My first stew ever and it was so good! I added kidney beans like Prose did and it gave it a great texture to it. Very easy and fun to make on a rainy/cloudy/snowy day. I gave it 4 stars because I felt it needed something else...but that's just me. Enjoy!!

      P.S thanks Prose.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2011

      55

      This is the perfect thing for a winter evening! It was pretty easy to throw together, didn't take long to cook, and was very comforting. I used one red and one green bell pepper and loved the variety of colors. I added a can of black beans and a can of kidney beans for protein. I also added a cube of vegetarian chicken-flavored bouillon (will probably use 2 cubes next time). For the tomatoes I used a can fire-roasted tomatoes with adobo seasoning (highly recommended), and I used a whole large jalapeno, but did not find this to be spicy at all. That's okay because we added hot sauce upon serving. We also added some Tofutti brand vegan sour cream, fresh cilantro, and green onions. It made a lot, which is good, because I agree with JanuaryBride that the leftovers were even more delicious! Made for Veg*an Swap, January 2011.

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    Nutritional Facts for Spiced Mexican Squash Stew

    Serving Size: 1 (463 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 267.2
     
    Calories from Fat 44
    16%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 217.1 mg
    9%
    Total Carbohydrate 56.8 g
    18%
    Dietary Fiber 9.3 g
    37%
    Sugars 10.1 g
    40%
    Protein 7.1 g
    14%

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