Directions:
- Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.31 Kcal (248 kJ) | ||
| Calories from fat | 35.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 6% | |
|---|---|---|---|
| Cholesterol | 6.83mg | 2% | |
| Sodium | 285.43mg | 12% | |
| Potassium | 61.47mg | 1% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 144.29 Kcal (604 kJ) | ||
| Calories from fat | 86.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 6% | |
|---|---|---|---|
| Cholesterol | 16.62mg | 2% | |
| Sodium | 694.32mg | 12% | |
| Potassium | 149.52mg | 1% | |
| Total Carbs | 10.99g | 2% | |
| Sugars | 3.63g | 6% | |
| Dietary Fiber | 1.52g | 2% | |
| Protein | 4.13g | 3% | |
| Vitamin C | 9mg | 6% | |
| Iron | 1.7mg | 4% | |
| Calcium | 139.3mg | 6% | |
* 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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