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Mexican Vegetable Stew
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 65 minutes
Difficulty: Intermediate

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
, 2 1/2 Vegetables , 1 1/2 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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Ingredients Directions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange squash pieces onto serving plates and pour vegetables overtop. Garnish with cilantro.

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