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Servings: 1
7 g protein
20 g carbs
1 g fat
111 kcal

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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