Directions:
- Trim stem end from beans and arrange in eight bundles. Slice squash into 1/2-in. slices; hollow squash slices to within 1-4 in. of edges. Place beans through squash rings.
- Place bean bundles in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp-tender. Meanwhile, in a small nonstick skillet, saute garlic and tarragon in oil for 1 minute. Remove from the heat. Arrange bean bundles on a serving platter; drizzle with garlic mixture. Sprinkle with salt and pepper. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.26 Kcal (160 kJ) | ||
| Calories from fat | 20.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 3% | |
|---|---|---|---|
| Sodium | 76.16mg | 3% | |
| Potassium | 122.65mg | 3% | |
| Total Carbs | 4.15g | 1% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64.2 Kcal (269 kJ) | ||
| Calories from fat | 34.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 3% | |
|---|---|---|---|
| Sodium | 127.81mg | 3% | |
| Potassium | 205.82mg | 3% | |
| Total Carbs | 6.96g | 1% | |
| Sugars | 2.86g | 7% | |
| Dietary Fiber | 2.9g | 7% | |
| Protein | 1.96g | 2% | |
| Vitamin C | 11.6mg | 12% | |
| Iron | 1mg | 3% | |
| Calcium | 37.3mg | 2% | |
* 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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