Acorn Squash with Fresh Fennel

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Ingredients

  • 2 tsp. olive oil
  • 1/2 medium acorn squash, peeled and cut into 2-inch-long strips (3 cups)
  • 1 medium red onion, cut in half and then sliced into half moons
  • 1 medium bulb fennel, cored and cut into 2-inch-long julienne strips (1 1/2 cups)
  • 1 medium red bell pepper, cut into 2-inch-long julienne strips
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper

Preparation

  1. In large nonstick skillet, heat oil over medium-high heat. Stir in squash and onion and cook, stirring often, 3 minutes.
  2. Add fennel and bell pepper and cook, stirring often, 5 minutes. Season with nutmeg, salt and pepper. Pierce squash with fork; it should be just tender. If not, cook an additional 1 to 2 minutes. Serve hot.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 138
  • Carbohydrate Content: 30 g
  • Fat Content: 3 g
  • Fiber Content: 9 g
  • Protein Content: 3 g
  • Sodium Content: 291 mg