Trim the ends off the squash and, using a mandolin, vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.
Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine.
Transfer to a serving dish(es) and crumble goat cheese on top. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (75%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 11.2mg||3 %|
|Sodium 109.8mg||4 %|
|Potassium 582.3mg||15 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 6.8g|
|Protein 7.3g||10 %|
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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: 209
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