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Slow Cooker White Bean, Mushroom, and Rosemary Spaghetti Squash Bowl
KALYN'S KITCHEN16Ingredients
70Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. crimini mushrooms (brown, also called Baby Bellas washed and thickly sliced)
- 4 tsp. olive oil
- 1 onion (large, chopped in 1/2 inch pieces)
- 1 Tbsp. garlic paste (or finely minced fresh garlic)
- 2 tsp. rosemary leaves (finely chopped fresh)
- 2 tsp. dried thyme
- ground black pepper (fresh, to taste)
- 1 cup vegetable broth (simmered to reduce to 1/2 cup)
- 1/2 tsp. bouillon (Better Than, Organic Mushroom Base or other high-quality mushroom base, optional, but it does add to the mushroom flavor)
- 15 oz. white beans
- cold water
- 14.5 oz. diced tomatoes
- juice
- 1 spaghetti squash (large)
- 1 tsp. olive oil (for brushing squash)
- 1 tsp. herb (Italian, blend)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium320mg13% |
| Potassium1760mg50% |
| Protein16g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber8g32% |
| Sugars12g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium20% |
| Iron20% |
* 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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