Ingredients:
- condiments (such as sliced bananas , pineapple chunks , sliced green onions, and or chutney) (optional)
Directions:
- In a large skillet cook pumpkin seeds over medium heat for 4 to 5 minutes or until puffed and lightly browned, stirring occasionally. Remove from skillet and set aside.
- In the same skillet cook and stir ginger in hot oil over medium heat for 1 minutes. Add squash and cook over medium-high heat for 3 to 5 minutes or until squash starts to brown. Stir in the cranberries, cinnamon, coriander, cumin, and curry powder. Cook for 1 minute.
- Carefully add broth to squash mixture. Bring to boiling; reduce heat. Cook, covered, for 10 to 15 minutes or until squash is tender but not mushy. Spoon over rice and sprinkle with pumpkin seeds. If desired, pass conidments.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.75 Kcal (1623 kJ) | ||
| Calories from fat | 68.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 12% | |
|---|---|---|---|
| Cholesterol | 9.98mg | 3% | |
| Sodium | 61.66mg | 3% | |
| Potassium | 1045.69mg | 22% | |
| Total Carbs | 71.45g | 24% | |
| Sugars | 11.7g | 47% | |
| Dietary Fiber | 9.3g | 37% | |
| Protein | 11.95g | 24% | |
| Vitamin C | 26.2mg | 44% | |
| Iron | 4.7mg | 26% | |
| Calcium | 106.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 88.61 Kcal (371 kJ) | ||
| Calories from fat | 15.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 12% | |
|---|---|---|---|
| Cholesterol | 2.28mg | 3% | |
| Sodium | 14.09mg | 3% | |
| Potassium | 238.97mg | 22% | |
| Total Carbs | 16.33g | 24% | |
| Sugars | 2.67g | 47% | |
| Dietary Fiber | 2.12g | 37% | |
| Protein | 2.73g | 24% | |
| Vitamin C | 6mg | 44% | |
| Iron | 1.1mg | 26% | |
| Calcium | 24.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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