Directions:
- Slice the squash lengthwise into thin ribbons using a vegetable peeler or a mandoline if you have one.
- Whisk the oil, lime zest, 2 tablespoons lime juice, parsley, and garlic together until emulsified.
- Add the dressing to the squash and toss gently. Season with a little salt and pepper. Top with the ricotta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.64 Kcal (627 kJ) | ||
| Calories from fat | 128.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.23g | 22% | |
|---|---|---|---|
| Cholesterol | 14.46mg | 5% | |
| Sodium | 26.38mg | 1% | |
| Potassium | 70.64mg | 2% | |
| Total Carbs | 3.17g | 1% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 0.4mg | 2% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 248.99 Kcal (1042 kJ) | ||
| Calories from fat | 213.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.68g | 22% | |
|---|---|---|---|
| Cholesterol | 24.06mg | 5% | |
| Sodium | 43.89mg | 1% | |
| Potassium | 117.53mg | 2% | |
| Total Carbs | 5.27g | 1% | |
| Sugars | 0.63g | 2% | |
| Dietary Fiber | 1.05g | 3% | |
| Protein | 5.73g | 7% | |
| Vitamin C | 16.8mg | 17% | |
| Iron | 0.7mg | 2% | |
| Calcium | 117.7mg | 7% | |
* 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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