Directions:
- In a large bowl, combine the squash, onion, red pepper and salt. Cover and refrigerate for 1 hour; drain.
- In a large saucepan, combine the remaining ingredients. Bring to a boil. Add squash mixture; return to a boil. Remove from the heat; cool.
- Store in an airtight container in the refrigerator for at least 4 days before serving. May be stored in the refrigerator for up to 3 weeks. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.01 Kcal (318 kJ) | ||
| Calories from fat | 1.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 876.27mg | 37% | |
| Potassium | 68.48mg | 1% | |
| Total Carbs | 17.6g | 6% | |
| Sugars | 16.09g | 64% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 27.3mg | 45% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 102.25 Kcal (428 kJ) | ||
| Calories from fat | 1.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 1178.67mg | 37% | |
| Potassium | 92.11mg | 1% | |
| Total Carbs | 23.68g | 6% | |
| Sugars | 21.64g | 64% | |
| Dietary Fiber | 0.99g | 3% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 36.7mg | 45% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.2mg | 1% | |
* 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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