Directions:
- Preparation
- 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.
- Nutritional Information
- Calories:61 (43% from fat)
- Fat:2.9g (sat 0.6g,mono 1.6g,poly 0.3g)
- Protein:2.3g
- Carbohydrate:7.5g
- Fiber:1.7g
- Cholesterol:1mg
- Iron:0.7mg
- Sodium:253mg
- Calcium:30mg
- Lorrie Hulston, Cooking Light, APRIL 2008
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.66 Kcal (2293 kJ) | ||
| Calories from fat | 213.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.73g | 37% | |
|---|---|---|---|
| Cholesterol | 40.99mg | 14% | |
| Sodium | 1884.04mg | 79% | |
| Potassium | 2148.72mg | 46% | |
| Total Carbs | 71.44g | 24% | |
| Sugars | 43.26g | 173% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 17.88g | 36% | |
| Vitamin C | 59mg | 98% | |
| Iron | 2.4mg | 13% | |
| Calcium | 376.2mg | 38% | |
| Amount Per 100 g | |||
| Calories | 49.6 Kcal (208 kJ) | ||
| Calories from fat | 19.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 37% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 14% | |
| Sodium | 170.65mg | 79% | |
| Potassium | 194.62mg | 46% | |
| Total Carbs | 6.47g | 24% | |
| Sugars | 3.92g | 173% | |
| Dietary Fiber | 0.18g | 8% | |
| Protein | 1.62g | 36% | |
| Vitamin C | 5.3mg | 98% | |
| Iron | 0.2mg | 13% | |
| Calcium | 34.1mg | 38% | |
* 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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