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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Vegetable Stew

Source: dLife

A hearty Mexican-style stew with winter vegetables served over spaghetti squash.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	165.9

Total Carbs	36.4 g

Dietary Fiber	5.7 g

Sugars	7.3 g

Total Fat	0.7 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	428.8 mg

Protein	4.8 g

Sodium	601.0 mg

Dietary Exchanges 0.7 Fat, 2.5 Vegetables, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F.
To prepare squash: Lay squash halves, cut side down in a baking pan. Pour 1/2 inch water over top and bake, covered with foil 30 to 40 minutes or until soft. Using a fork, scrape out insides of squash, forming spaghetti like pieces.
Heat a large cooking spray coated frying pan over medium heat. Mix in vegetables, including garlic, and spray with cooking spray. Cook 8 to 10 minutes or until golden. Mix in flour and cook 1 minute.
Pour in broth and tomatoes with liquid. Let boil. Lower heat, place lid on pot, and simmer 15 minutes or until vegetables are soft. Sprinkle with salt and pepper.
Arrange squash pieces onto serving plates and pour vegetables overtop. Garnish with cilantro.