Abobora Japonesa Sauté


2 pounds abobora japonesa or other hard squash (about 1/2 abobora)

3 medium onions, chopped

5 cloves fresh garlic, chopped

2 tablespoons olive or vegetable oil

3 cups water

1 teaspoon hot peppers, chopped (optional)

salt and pepper to taste (optional)

  1. Wash, peel and cut abobora or squash into cubes.
  2. Heat oil in skillet. 
  3. Sauté onion, garlic, and hot peppers if using. 
  4. Add abobora or squash and stir for one minute. 
  5. Add water and cook until slightly firm, turning often. 
  6. Add salt and pepper to taste, if desired. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 60

Fruits and Vegetables: 1 cup

Fat: 3 g

Fiber: 1 g

Sodium: 120 mg


This material was developed by the UMass Extension Nutrition Education Program.

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