Try this Sweet Pepper-Squash Bake recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and garlic; saute 3 minutes. Add broth and next 3 ingredients; cook 4 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in squash. Spoon mixture into a 1-quart casserole coated with cooking spray; sprinkle with cheese. Bake at 350 degrees for 15 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup). Per serving: 99 Calories; 3g Fat (25% calories from fat); 6g Protein; 12g Carbohydrate; 3mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, October 1994, page 134 Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 94 | ||
Calories from Fat: 18 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3mg | 1 % | |
Sodium 615.5mg | 21 % | |
Potassium 302.1mg | 8 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 12.5g | ||
Protein 5.9g | 8 % | |
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: 94
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