Ingredients
4
4 servings
- •1 teaspoon olive oil
- •2 green onions, chopped
- •2 pounds kabocha squash, peeled and cubed
- •1 tablespoon dried shrimp
- •2 teaspoons white sugar
- •½ teaspoon salt
- •1 (14.5 ounce) can chicken broth
- •1 cup water, or as needed
Instructions
- Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
- Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.
Nutritional Facts
Per 4 servings
- Calories: 99
- Carbohydrate: 21g
- Fat: 2g
- Fiber: 4g
- Protein: 3g
- Sugar: 6g
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