Directions:
- Preheat oven to 450°F.
- Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450°F for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.
- Combine squash mixture, 1 teaspoon oil, olives and remaining 5 ingredients in a bowl; toss gently. Serve immediately. Yield: 4 servings (serving size: 3â?4 cup).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 782.38 Kcal (3276 kJ) | ||
| Calories from fat | 411.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.7g | 70% | |
|---|---|---|---|
| Sodium | 4401.04mg | 183% | |
| Potassium | 1991.29mg | 42% | |
| Total Carbs | 95.15g | 32% | |
| Sugars | 43.61g | 174% | |
| Dietary Fiber | 22.97g | 92% | |
| Protein | 12.71g | 25% | |
| Vitamin C | 129.7mg | 216% | |
| Iron | 10.8mg | 60% | |
| Calcium | 665.6mg | 67% | |
| Amount Per 100 g | |||
| Calories | 60.32 Kcal (253 kJ) | ||
| Calories from fat | 31.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 70% | |
|---|---|---|---|
| Sodium | 339.33mg | 183% | |
| Potassium | 153.53mg | 42% | |
| Total Carbs | 7.34g | 32% | |
| Sugars | 3.36g | 174% | |
| Dietary Fiber | 1.77g | 92% | |
| Protein | 0.98g | 25% | |
| Vitamin C | 10mg | 216% | |
| Iron | 0.8mg | 60% | |
| Calcium | 51.3mg | 67% | |
* 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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