We are always looking for ways to get in our veggies - check this great recipe from Clean Eating Magazine (www.cleaneatingmag.com). Incorporating eggs into this low-cal hash makes for a colorful, nutritionally loaded breakfast – the acorn squash has more potassium than a banana! Mix in scrambled eggs or top with a poached or fried egg.
Serves: 6 - Hand-on time: 15 minutes - Total time: 25 minutes
- 3/4 lb small new potatoes, left unpeeled
- 1 small acorn squash, peeled and cut into 1/4-inch pieces
- 1 tsp fresh rosemary, chopped, divided
- 1/2 tsp sea salt, divided
- 1/2 tsp fresh ground black pepper, divided
- Olive oil cooking spray
- 4 tsp olive oil, divided
- 2 shallots, minced
- 2 cups broccoli, shredded
- 1/3 cup each red and green bell pepper, thinly sliced
- 2 tsp fresh lemon juice
- Preheat oven to 425 F. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.
- Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.
Nutrients per serving (1-cup vegetarian hash): Calories: 120, Total Fat: 3.5 g, Sat. Fat: 0 g, Carbs: 21 g, Fiber: 3 g, Sugars: 3 g, Protein: 3.5 g, Sodium: 170 mg, Cholesterol: 0 mg.