Try this Summer Squash Saute recipe, or contribute your own.
Suggest a better descriptionPlace squash in a colander set in a the sink or over a large bowl and toss with 1 tsp. salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
Heat oil in same skillet over medium heat. add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. fold in Parmesan and season with salt and pepper. Fold in almonds.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 97 | ||
Calories from Fat: 50 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 331.4mg | 11 % | |
Potassium 657.5mg | 17 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 6.6g | ||
Protein 4.8g | 7 % | |
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: 97
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