The Best Homemade Low-Carb Stuffing
Ingredients
- 2 cups radishes, peeled and chopped @ a 1 lb package
- 3 Tbsp extra virgin olive oil
- 3 cups butternut squash, peeled and cubed You can simplify this prep by using pre-peeled, pre-cut, refrigerated cubes, though you may need to increase your cooking time slightly.
- 1 cup celery, diced
- 1 cup sweet onion, diced
- 2 tsp minced garlic
- 1 1/4 cup baby bella mushrooms, chopped
- 1 cup yellow pepper, diced @ 1 medium yellow pepper
- 3 tsp fresh parsley, stems removed
- 1 1/2 tsp fresh thyme, off the stem
- 1 1/2 tsp fresh rosemary leaves
- 1 tsp dried sage
- 1 tsp salt
- 3/4 tsp black pepper
- 1 cup water
Instructions
- Cover peeled, chopped radishes with water in a medium pot and boil for 10 minutes, until fork tender. Drain and set aside.
- Heat oil in a deep skillet over medium-high heat. Saute butternut squash, celery, onion, and minced garlic for about 15 minutes, stirring occasionally.
- Add boiled radishes, mushrooms, yellow pepper, herbs, and seasonings. Saute for 6-7 minutes more, stirring occasionally.
- Add 1 cup water and continue cooking for about 5 minutes more or until veggies are tender and water is evaporated.
Nutrition
Serving: 1cupSodium: 423mgCalcium: 73mgSugar: 4.6gFiber: 3.6gPotassium: 549mgCalories: 123kcalSaturated Fat: 1.1gFat: 7.3gProtein: 2.1gCarbohydrates: 15.1gIron: 1mg
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