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Krista Smith: "I used spaghetti squash since I hate making zoodl…" Read More
10Ingredients
10Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 zucchini (medium to large-size)
- 1 cup tomatoes (choice)
- 1/2 fresh basil leaves (packed cup)
- 1 lemon (zest and juice)
- 1/2 cup raw cashews (soaked overnight)
- 1/4 cup butter beans
- 1/4 cup nutritional yeast
- 1 clove garlic
- 1 tsp. onion powder (optional)
- salt (Pinch any good-quality)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium1070mg31% |
| Protein13g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A15% |
| Vitamin C100% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Krista Smith 2 years ago
I used spaghetti squash since I hate making zoodles and the frozen ones are mushy….
It was delish! Even my kids loved it. Definitely going on our family menu