1. Slice squash, zucchini, and onion into 1/4 in julienne bell pepper and carrots.
2. heat butter in large skillet over med. heat, add veggies and spices.
3. cook veggies stirring continually until tender about 10 min
4. remove veggies and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (69%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 62.3mg||2 %|
|Potassium 269mg||7 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.3g|
|Protein 1.3g||2 %|
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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: 78
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