Gingered Squash Stew

(Total Time: 30 MIN| Serves: 6)

Ingredients:

4 cups vegetable stock

4lbs acorn squash, peeled and diced

1 white onion, diced

2 cloves garlic, minced

5 tbsp. minced ginger

2 tbsp. olive oil

salt and pepper

Directions:

Warm half the oil in the base of your Instant Pot.
Cook the onion for 5 minutes.
Add the remaining oil.
Brown the squash in the olive oil and onion.
Add all the other ingredients.
Put the lid on and cook at high pressure for 20 minutes.

Per Serving (Calories 80 | Total Fats 6g | Net Carbs: 11g | Protein 2g |Fiber: 6g)