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Butternut Squash Noodles with Spinach and Mushrooms {Gluten Free}
TASTING PAGE9Ingredients
35Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium, uniformly shaped)
- 1 Tbsp. coconut oil
- 1 shallot (diced)
- 8 oz. mushrooms
- 1 1/2 cups fresh spinach (or pre-cooked frozen, drained spinach)
- salt
- pepper
- 3 Tbsp. butter (I like Kerrygold or if vegan, use coconut or olive oil)
- 10 sage leaves (fresh)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium280mg12% |
| Potassium900mg26% |
| Protein6g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A290% |
| Vitamin C60% |
| Calcium30% |
| Iron35% |
* 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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