1 can (14-1/2 oz.) reduced-sodium fat-free reduced-sodium beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
1 butternut squash (1 lb.), peeled, seeded and cut into 1/2-inch cubes
2 cups small broccoli florets
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Let's Make It
Cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels.
Heat dressing in same pan. Sprinkle meat with flour; add to pan. Cook until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook 20 min. Add broccoli; cook 10 min. or until meat and squash are tender.
Stir in bacon just before serving.
For a touch of heat, add 1/2 tsp. each crushed red pepper and ground black pepper to saucepan with the squash.
Butternut squash is a large cylindrical winter squash that looks pear-shaped. It has a smooth shell and ranges in color from yellow to golden orange.
Warm up with a serving of this low-calorie stew. As a bonus, not only is it rich in vitamin A from the squash, but the combination of vegetables provides vitamin C.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-2/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.