Butternut Squash and Chile Pan-Fry
This recipe, which is low in fat and calories, is a good source of Vitamin A and Vitamin C. To make this recipe a meal, try serving it with brown rice, sliced fruit and a glass of low-fat milk.
- 1 medium butternut squash, about 1 1/2 to 2 pounds
- 1 pound fresh green poblano chilies (about 4 whole peppers), or 1 cup canned poblanos chopped
- 1 1⁄2 tablespoons olive or vegetable oil
- 1 medium onion, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon chili powder
- 1 cup grated cheese (try Monterey jack)
- Peel squash, cut in half, and remove seeds. Cut the squash into 1/2 inch pieces.
- Prepare fresh chilies by roasting the peppers either by placing them over a stovetop gas flame or by roasting under an oven broiler, turning them frequently until all sides are charred black, about 7-10 minutes. Remove the stems and seeds and chop.
- Heat oil over medium heat. Add onions and cook, stirring for about 3 minutes. Add the squash, salt, and chili powder. Cover and cook, stir occasionally, about 10-12 minutes. Stir in chopped chilies and cook about 3 minutes.
- Sprinkle with cheese and cover until cheese melts, about 2 minutes.
- Serve hot. Refrigerate leftovers within 2-3 hours.
FYI: This recipe makes 10 servings; each contains 80 calories and 3 grams of fat.