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Ingredients
US|METRIC
6 SERVINGS
- 2 1/2 lb. spaghetti squash
- 1 Tbsp. olive oil (divided)
- 1 yellow onion (diced, ~1 ½ cups)
- 1 Tbsp. fresh garlic (minced, 2-3 large cloves)
- 1 cup carrots (diced)
- 1 cup celery (thinly sliced)
- 8 cups vegetable broth
- 29 oz. diced tomatoes
- 2 Tbsp. tomato paste
- 3 Tbsp. all purpose flour (gluten free or regular)
- 1 Tbsp. dried Italian seasoning (blend)
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 Tbsp. freshly squeezed lemon juice
- 4 cups Swiss chard (chopped)
- 1 cup chopped fresh parsley
- grated Parmesan (unchecked⅓ cup vegan or regular, divided)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1850mg77% |
| Potassium890mg25% |
| Protein6g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A150% |
| Vitamin C80% |
| Calcium15% |
| 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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