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Ingredients
US|METRIC
4 SERVINGS
- 2 spaghetti squash (medium, about 2 pounds each, halved and seeds removed)
- 2 Tbsp. olive oil
- salt
- freshly ground black pepper
- 2 cups purple cabbage (thinly sliced and roughly chopped into 2-inch long pieces)
- 15 oz. black beans (rinsed and drained)
- 1 red bell pepper (chopped)
- 1/3 cup green onions (chopped, both green and white parts)
- 1/3 cup chopped fresh cilantro
- 3 Tbsp. fresh lime juice (to taste)
- 1 tsp. olive oil
- 1/4 tsp. salt
- 3/4 cup salsa verde (mild, either homemade or store-bought)
- 1 avocado (ripe, diced)
- 1/3 cup fresh cilantro (a few stems are ok)
- 1 Tbsp. fresh lime juice
- 1 garlic clove (medium, roughly chopped)
- chopped fresh cilantro (optional)
- crumbled feta (optional)
- pepitas (optional)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol5mg2% |
Sodium1310mg55% |
Potassium1660mg47% |
Protein18g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber13g52% |
Sugars7g |
Vitamin A45% |
Vitamin C150% |
Calcium25% |
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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