Tuesday, November 04, 2008
Morocan Slow Cooker Butternut Squash and Carrot Stew | WW 4 pts
Look, I'm only going to tell you this once. MAKE THIS DISH! It does not taste low fat, it does not taste like weight watchers, its amazing. I loved it so much that I have plans to make it again (sans chickpeas) for Thanksgiving as a side dish.
It. Is. That. Good.
Don't omit the red pepper or the cumin or the cinnamon. It makes the dish. Mmmm.
Oh, yeah, and get out there and Rock the Vote! Happy Election Day Everyone.
Moroccan Slow Cooker Butternut Squash and Carrot Stew
Weight Watchers | 4 points
1 spray(s) cooking spray 1 small onion(s), chopped 1 medium garlic clove(s), minced 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes* 1 cup(s) carrot(s), baby 1 cup(s) canned crushed tomatoes 1/2 cup(s) vegetable broth 1/4 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp red pepper flakes 15 oz canned chickpeas, drained and rinsed 1/2 tsp table salt
Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes. Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.
Rating = Sp God Damn Good
Posted by JB at 10:04 AM