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Ingredients
US|METRIC
4 SERVINGS
- 20 pasta shells
- 1 spaghetti squash
- 1 large tomato (diced)
- 1 cup fresh spinach (julienned)
- 1 zucchini (small, grated)
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/2 tsp. onion powder
- 4 oz. grated romano cheese
- sea salt (to taste)
- ground black pepper (to taste)
- 2 heads cauliflower (cut into florets)
- 2 Tbsp. butter
- 5 cloves garlic (large, minced)
- lemon juice (Fresh squeezed, from half of one lemon)
- 1/2 tsp. onion powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1,800 mL vegetable stock
- 1 cup almond milk (unsweetened and unflavoured)
- 4 oz. romano cheese (fresh, grated)
- chives
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol70mg23% |
Sodium3270mg136% |
Potassium1790mg51% |
Protein38g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate90g30% |
Dietary Fiber9g36% |
Sugars16g |
Vitamin A60% |
Vitamin C290% |
Calcium90% |
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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