Directions:
- Pierce squash in several places with a sharp knife. Set squash in a microwave oven and cook at full power (100%) until soft when pressed, 10 to 12 minutes; turn squash over after 5 minutes.
- Meanwhile, rinse, stem, and seed bell peppers. Peel carrots. Cut bell peppers and carrots into matchstick-size slivers.
- When squash is tender, cut open and scoop out and discard seeds. Scoop out tender squash strands and reserve.
- Set a 10- to 12-inch nonstick frying pan over high heat. Add bell peppers and carrots. Stir often until carrots are tender-crisp, 5 to 7 minutes.
- Add broth, basil, pepper, and squash strands. Stir until squash is hot. Add salt to taste.
- Pour vegetables into a dish. Sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.4 Kcal (3146 kJ) | ||
| Calories from fat | 210.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.42g | 36% | |
|---|---|---|---|
| Cholesterol | 23.23mg | 8% | |
| Sodium | 1376.27mg | 57% | |
| Potassium | 2600.27mg | 55% | |
| Total Carbs | 141.76g | 47% | |
| Sugars | 62.28g | 249% | |
| Dietary Fiber | 37.89g | 152% | |
| Protein | 27.81g | 56% | |
| Vitamin C | 312.1mg | 520% | |
| Vitamin A | 8.5mg | 284% | |
| Iron | 119.1mg | 662% | |
| Calcium | 726.7mg | 73% | |
| Amount Per 100 g | |||
| Calories | 37.17 Kcal (156 kJ) | ||
| Calories from fat | 10.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 36% | |
|---|---|---|---|
| Cholesterol | 1.15mg | 8% | |
| Sodium | 68.08mg | 57% | |
| Potassium | 128.63mg | 55% | |
| Total Carbs | 7.01g | 47% | |
| Sugars | 3.08g | 249% | |
| Dietary Fiber | 1.87g | 152% | |
| Protein | 1.38g | 56% | |
| Vitamin C | 15.4mg | 520% | |
| Vitamin A | 0.4mg | 284% | |
| Iron | 5.9mg | 662% | |
| Calcium | 35.9mg | 73% | |
* 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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