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Suggest a better descriptionSpiralize zucchini and microwave covered for 2-4 minutes until tender. Alternatively, microwave spaghetti squash for 10 minutes in the microwave (after piercing with fork), then cut in half and scrape inside with fork until you have spheghetti like tendrils. Half a squash per bowl or one zucchini per bowl. Saute garlic with some red pepper flakes in a thin layer of broth until fragrant. Add spinach and tomato plus additional broth if needed. Cook until spinach darkens but not so long it gets mushy, about 45 seconds. Add marinara. Warm. Add squash. Top with olives.
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Serving Size: 1 Serving (500g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 318 | ||
Calories from Fat: 115 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 1546.7mg | 53 % | |
Potassium 1442.7mg | 38 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 34.4g | ||
Protein 7.8g | 11 % | |
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: 318
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