Directions:
- Cut squash into 1-inch chunks (about 3 1/2 cups). In a heavy (preferably nonstick) skillet, over medium heat, heat oil for 1-2 minutes. Add squash and garlic and toss to coat well with oil. Saute slowly over low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. (Add a tablespoon or two of water to pan if squash begins to stick). Add sea salt and black pepper to taste, then sprinkle sage and parsley over squash and mix well
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.08 Kcal (746 kJ) | ||
| Calories from fat | 100.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Sodium | 68.33mg | 3% | |
| Potassium | 614.44mg | 13% | |
| Total Carbs | 21.12g | 7% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 1.84g | 4% | |
| Vitamin C | 37.4mg | 62% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.9mg | 11% | |
| Calcium | 93.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 96.95 Kcal (406 kJ) | ||
| Calories from fat | 54.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 17% | |
|---|---|---|---|
| Sodium | 37.2mg | 3% | |
| Potassium | 334.53mg | 13% | |
| Total Carbs | 11.5g | 7% | |
| Sugars | 1.87g | 14% | |
| Dietary Fiber | 2.01g | 15% | |
| Protein | 1g | 4% | |
| Vitamin C | 20.3mg | 62% | |
| Vitamin A | 0.9mg | 57% | |
| Iron | 1mg | 11% | |
| Calcium | 50.8mg | 9% | |
* 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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