notes: Definitely use the sharpest knife you’ve got for the spaghetti squash. You don’t want to be pulling a stubborn knife out of a half-cut squash, commanding someone nearby to dial 9 + 1 in standby emergency preparation
See original recipe: http://www.thefirstmess.com/2...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 340 | ||
Calories from Fat: 261 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 384.5mg | 13 % | |
Potassium 346.8mg | 9 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 21.7g | ||
Protein 2.5g | 4 % | |
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: 340
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