As mentioned earlier this week, I’m testing out some high-fiber recipes, preferably ones that aren’t going to add too much other fats or calories for a relative who finds herself having to meet a pretty high fiber requirement via doctor’s orders.
So I decided to start out with dishes that included beans, which are high in fiber, and since it had been mentioned recently by a coworker, I started out with a cassoulet, a French style slow-cooked bean stew or casserole.
And since I was looking for something a little lower in fat, I one of my favorite light cooking sites, Cookinglight.com.
I found something pretty good looking that included squash (much to my squash-hating husband’s dismay). I followed their recipe (below) mostly to a teaspoon, though I added more onions and used up some acorn squash mixed with the butternut squash. I also roasted the garlic while baking something else so that turning on the oven to roast one little head of garlic didn’t seem like such a waste.
One thing I didn’t note until later was that this dish did not have a whopping amount of fiber (I was looking for double-digits), but it wasn’t bad either. A serving of 1 3/4 cups has about 8 grams of fiber, 259 calories and 7.7 grams of fat. Served with a cup side of steamed broccoli would add another 4.5 grams of fiber; a cup of collard greens would add more than 5 grams. I chose a salad because my body isn’t quite that ready yet for so much fiber.
