Calabaza Vegetable Skillet


4 cups calabaza or pumpkin, diced in 1/2-inch cubes

1/2 cup onion, sliced

1 clove garlic, minced

1/2 cup green bell pepper, chopped

2 cups tomatoes, chopped

2 cups green beans, cut, fresh, frozen, or canned, drained

1 cup corn, fresh, frozen, or canned, drained

1/2 cup chicken broth, low-sodium

1/2 teaspoon chili powder

1/4 teaspoon black pepper

  1. Wash calabaza, cut in half and remove seeds. Peel and cut into 1/2-inch cubes. 
  2. Wash and prepare all other vegetables. 
  3. Place all ingredients in large skillet and cover. 
  4. Cook over low heat for 20 minutes or until vegetables are tender. 
  5. Serve immediately. 
  • A good source of vitamins A and C. 
  • Shop at your local farmer's market for fresh, locally grown produce. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 50

Fruits and Vegetables: 1 cup

Fat: 0 g

Fiber: 2 g

Sodium: 10 mg


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

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