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Butternut Squash Noodles with Lentils
CUPCAKES AND KALE CHIPS15Ingredients
25Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups butternut squash (peeled)
- 1 cup lentils (cooked, I use Trader Joe's steamed lentils)
- 2 Tbsp. shelled pistachios
- 1 tsp. chili powder
- 1 Tbsp. extra virgin olive oil (good, or truffle oil)
- 2 leaves Boston Bibb lettuce
- 1/2 cup raw cashews (soaked for 20 minutes or overnight)
- 1/4 cup hemp seeds
- 1/4 cup water
- 1 garlic clove (very small, minced)
- 1 Tbsp. miso paste (mild)
- 2 Tbsp. fresh lemon juice
- 1 dash sea salt (to taste)
- 3 sage leaves (fresh, chopped)
- 3 drops liquid stevia (optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium880mg25% |
| Protein18g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber19g76% |
| Sugars4g |
| Vitamin A120% |
| Vitamin C30% |
| Calcium15% |
| Iron40% |
* 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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