Directions:
- Melt butter and oil together in large skillet. Add all veggies at the same time. Stir and cook for about 15-25 minutes depending upon volume. When squash is cooked add Crazy salt, pepper and chicken soup base. Stir well and serve.
- NOTE: I've added eggplant to this as well. You can add a can of black beans and diced fresh tomatoes and a little balsamic vinegar to cold leftovers and toss it with cooked bow ties for a nice salad, too.
- Also, I know the chicken soup base might sound weird...use it! It just add a nice mellow, smoothness and depth of flavor to the dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.55 Kcal (383 kJ) | ||
| Calories from fat | 45.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 8% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 44.3mg | 2% | |
| Potassium | 172.32mg | 4% | |
| Total Carbs | 11.14g | 4% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 6.8mg | 38% | |
| Calcium | 7.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 102.67 Kcal (430 kJ) | ||
| Calories from fat | 51.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 8% | |
|---|---|---|---|
| Cholesterol | 8.56mg | 3% | |
| Sodium | 49.67mg | 2% | |
| Potassium | 193.24mg | 4% | |
| Total Carbs | 12.5g | 4% | |
| Sugars | 3.02g | 11% | |
| Dietary Fiber | 2.16g | 8% | |
| Protein | 1.81g | 3% | |
| Vitamin C | 22.1mg | 33% | |
| Vitamin A | 0.5mg | 14% | |
| Iron | 7.6mg | 38% | |
| Calcium | 8mg | 1% | |
* 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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