Ingredients:
- 1/2 carrot , halved lengthwide and cut into cubes
- 1/2 red bell pepper , halved lengthwise and cut into 1/2-inch slices
- 1/2 green bell pepper , halved lengthwise and cut into 1/2-inch slices
Directions:
- Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
- Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
- Stir in a few grinds of pepper and soy sauce to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.74 Kcal (573 kJ) | ||
| Calories from fat | 93.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 16% | |
|---|---|---|---|
| Sodium | 676.86mg | 28% | |
| Potassium | 303.31mg | 6% | |
| Total Carbs | 10.43g | 3% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 37.7mg | 63% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 13.2mg | 73% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.54 Kcal (408 kJ) | ||
| Calories from fat | 67.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 16% | |
|---|---|---|---|
| Sodium | 482.83mg | 28% | |
| Potassium | 216.36mg | 6% | |
| Total Carbs | 7.44g | 3% | |
| Sugars | 1.09g | 6% | |
| Dietary Fiber | 1.68g | 9% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 26.9mg | 63% | |
| Vitamin A | 0.6mg | 27% | |
| Iron | 9.4mg | 73% | |
| Calcium | 22.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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