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Caroline B.: "It is good. I cooked the squash noodles for the 1…" Read More
9Ingredients
35Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium)
- 1 Tbsp. olive oil
- 2 garlic cloves (minced)
- 1/4 tsp. pepper flakes
- 4 dried tomatoes (sun-, thinly sliced, packed in oil or in dry package)
- 1/2 lemon zest (and juice)
- 8 oz. baby spinach leaves (fresh)
- 1/2 cup part skim ricotta cheese
- grated Parmesan cheese (optional)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol15mg5% |
Sodium160mg7% |
Potassium550mg16% |
Protein6g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A240% |
Vitamin C45% |
Calcium20% |
Iron10% |
* 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(3)
Robin..W 2 years ago
I would not make this again. The noodles were basically raw but cooking them longer made them fall apart. The flavor was off but I'm not sure why.
Caroline B. 6 years ago
It is good. I cooked the squash noodles for the 10 minutes but I think they could have gone longer and I would add in some herbs or something else next time but, there will be a next time
Cole Renee K. 6 years ago
Fantastic! Needed to cook the noodles longer but really good - used ghee and portabella mushrooms strips