Directions:
- In a small saucepan, bring 1 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain.
- In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.87 Kcal (544 kJ) | ||
| Calories from fat | 98.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 17% | |
|---|---|---|---|
| Cholesterol | 16.69mg | 6% | |
| Sodium | 421.15mg | 18% | |
| Potassium | 146.53mg | 3% | |
| Total Carbs | 5.12g | 2% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 3.33g | 7% | |
| Vitamin C | 10mg | 17% | |
| Iron | 0.2mg | 1% | |
| Calcium | 103.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 133.97 Kcal (561 kJ) | ||
| Calories from fat | 102.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 17.22mg | 6% | |
| Sodium | 434.47mg | 18% | |
| Potassium | 151.16mg | 3% | |
| Total Carbs | 5.28g | 2% | |
| Sugars | 3.63g | 14% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 0.3mg | 1% | |
| Calcium | 106.8mg | 10% | |
* 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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