Directions:
- Cook squash:.
- Cut the squash in half and scoop out the seeds.
- Cut the halves again so it's quartered.
- Boil for 15 minutes over high heat in a large pot of lightly salted water.
- For the entree:.
- Heat oil in medium skillet over low heat.
- Add all veggies but the tomato, and add the garlic.
- Cook 10 to 12 minutes or until crisp-tender, stirring occassionally.
- Stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice.
- Serve veggies over squash, top with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.19 Kcal (491 kJ) | ||
| Calories from fat | 27.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 5% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 483.02mg | 20% | |
| Potassium | 469.53mg | 10% | |
| Total Carbs | 15.36g | 5% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 6.5g | 13% | |
| Vitamin C | 43.2mg | 72% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 10.7mg | 59% | |
| Calcium | 167.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 43.51 Kcal (182 kJ) | ||
| Calories from fat | 10.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 5% | |
|---|---|---|---|
| Cholesterol | 2.35mg | 2% | |
| Sodium | 179.34mg | 20% | |
| Potassium | 174.33mg | 10% | |
| Total Carbs | 5.7g | 5% | |
| Sugars | 2.66g | 29% | |
| Dietary Fiber | 1.11g | 12% | |
| Protein | 2.42g | 13% | |
| Vitamin C | 16mg | 72% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 4mg | 59% | |
| Calcium | 62.3mg | 17% | |
* 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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