Directions:
- Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
- Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.24 Kcal (185 kJ) | ||
| Calories from fat | 31.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Sodium | 11.37mg | 0% | |
| Potassium | 87.31mg | 2% | |
| Total Carbs | 3.13g | 1% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 0.38g | 1% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 5% | |
| Calcium | 9.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 112.17 Kcal (470 kJ) | ||
| Calories from fat | 79.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 5% | |
|---|---|---|---|
| Sodium | 28.83mg | 0% | |
| Potassium | 221.36mg | 2% | |
| Total Carbs | 7.95g | 1% | |
| Sugars | 3.63g | 6% | |
| Dietary Fiber | 1.95g | 3% | |
| Protein | 0.97g | 1% | |
| Vitamin C | 12.2mg | 8% | |
| Vitamin A | 0.4mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.9mg | 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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