Directions:
- Place squash skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let stand 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam.
- Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
- While squash microwaves, heat large stockpot on MEDIUM-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3 min, until softened. Add garlic and mushrooms; cook, stirring, about 2 min, until vegetables start to brown. Stir in tomatoes; simmer 8-10 minute.
- Add vegetable stock; simmer 20 minutes. Stir in squash and thyme; season to taste with salt and pepper. Simmer 5 minute Add spinach; stir 1-2 min until wilted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.3 Kcal (659 kJ) | ||
| Calories from fat | 46.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 8% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 882.16mg | 37% | |
| Potassium | 514.64mg | 11% | |
| Total Carbs | 26.59g | 9% | |
| Sugars | 7g | 28% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 57.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.21 Kcal (219 kJ) | ||
| Calories from fat | 15.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 8% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 1% | |
| Sodium | 292.82mg | 37% | |
| Potassium | 170.83mg | 11% | |
| Total Carbs | 8.83g | 9% | |
| Sugars | 2.32g | 28% | |
| Dietary Fiber | 1.32g | 16% | |
| Protein | 1.67g | 10% | |
| Vitamin C | 3.3mg | 16% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 12% | |
| Calcium | 19.2mg | 6% | |
* 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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