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Ingredients34 m servings 107 cals
Original recipe yields 4 servings
- 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.
Per Serving: 107 calories; 1.8 g fat; 22.6 g carbohydrates; 3.1 g protein; 5 mg cholesterol; 740 mg sodium. Full nutrition