Try this Mediterranean kale with spaghetti squash recipe, or contribute your own.
Suggest a better descriptionCooked spaghetti squash in microwave for 10 min. For each half, cool and shred Into a bowl.. Heat olive oil add onion and red paper sauté then add chick peas and sundries tomatoes sauté a few more minutes. Add kale half at a time cover and steam. Add a little vegetable as needed. Sauté until kale is completely wilted then add olives. Spoon over spaghetti squash and serve with a sprinkle of Parmesan cheese.
Delicious!
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 290 | ||
Calories from Fat: 58 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 651.7mg | 22 % | |
Potassium 840.7mg | 22 % | |
Total Carbohydrate 53.6g | 16 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 46g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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