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Servings: 1
7 g protein
20 g carbs
1 g fat
111 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Cut the Japanese pumpkin (Kabocha squash) into half. Remove all the seeds present in it
- Retain the skin of Kabocha despite it being thick and cut it into small chunks
- Keep a pot over medium heat and spray it with non-stick cooking spray. Add Kabocha chunks, pinch of salt and bell pepper into it and keep heating until they become light brown
- Add beans and diced tomatoes once the chunks start scorching a bit. Keep stirring the mixture at regular intervals
- After adding spinach and spices, continue stirring the mixture. Then cover it up and allow it to simmer for at least half hour
- Once the squash is tender enough to your liking, turn off the heat and serve in a bowl
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 111 kcal
Calories from Fat 9
% Daily Values*
Total Fat 1 g
1.43%
Saturated Fat 0.13 g
0.54%
Polyunsaturated Fat 0.36 g
Monounsaturated Fat 0.11 g
Cholesterol 0 mg
0%
Sodium 1002 mg
43.57%
Potassium 699 mg
Total Carbohydrate 20 g
6.45%
Dietary Fiber 4.09 g
12.78%
Sugars 1.71 g
1.9%
Protein 7 g
Vitamin A 75.33%
Vitamin C 26.25%
Calcium 17.7%
Iron 46.15%
* Nutritional Values are estimated and may vary
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