Directions:
- Heeat oven to 350 In saucpot,bring potatoes and enough salted water to cover to a boil. Cook 4 mins. more;drain. In bowl,combine next 4 ingredients.
- In 2qt. casserole dish coated with non-stick spray,layer 1/2 potato slices,and 1/2 squash slices. Sprinkle 1/2 carrot mixture over squash slices. Repeat layering vegetables.
- In bowlwhisk together remaining ingredients;pour mixture over vegwetables. Bake 50 mins or until cooked,golden and bubbly. Let sit 5 mins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.15 Kcal (599 kJ) | ||
| Calories from fat | 65.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 77.76mg | 26% | |
| Sodium | 193.96mg | 8% | |
| Potassium | 337.96mg | 7% | |
| Total Carbs | 12.67g | 4% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 8.12g | 16% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 44mg | 245% | |
| Calcium | 175.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 137 Kcal (574 kJ) | ||
| Calories from fat | 62.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 74.42mg | 26% | |
| Sodium | 185.64mg | 8% | |
| Potassium | 323.45mg | 7% | |
| Total Carbs | 12.13g | 4% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 42.1mg | 245% | |
| Calcium | 168.3mg | 18% | |
* 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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