Kabocha Stew

40 MINS | 2 SERVINGS

INGREDIENTS

2 tsps olive oil

2 cups kabocha squash, seeded, peeled, and cut into 1” pieces

4 cloves garlic, minced

2 Tbsps ginger, minced

1 Tbsp soy sauce, low sodium

2 Tbsps mirin

1 cup russet potato, cut into 1” pieces

½ cup 1 large carrot, peeled, cut into 1” pieces

½ cup shiitake mushrooms, sliced

1 cup kombu (kelp), cut into strips and tied

6 ozs tofu, cut into cubes

4 ozs water chestnuts

1 cup water

DIRECTIONS

1. Heat oil in a medium sized saute pan over medium heat. Cook kabocha and potato until lightly browned.

2. Add garlic and ginger, saute for 1 minute.

3. Add the rest of the ingredients, cover slightly to allow some steam to escape. Simmer over medium-low heat for about 30 minutes until kabocha is soft.

4. Notes: If you don’t have kombu, substitute 1 tsp dashi powder.

   If you want a higher protein meal, either add in the full block of tofu or add in 4oz of ground chicken or turkey to step 1.

NUTRITION INFORMATION PER SERVING

Protein 18g

Total Fat 10g

Carbs 45g

Calories 323kcal

Fiber 11g

Sodium 909mg

Saturated Fat 1g

Fruits 0 servings

Vegetables 2.75 servings

Sugar 10g