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Spaghetti Squash With Roasted Vegetables
TWO KOOKS IN THE KITCHEN19Ingredients
60Minutes
570Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 whole spaghetti squash
- 1 tsp. olive oil
- salt
- pepper
- 1 g parsley (basil, thyme, optional)
- 1 medium onion (sliced thin)
- 6 cups vegetables
- 1 inch eggplant
- 3 Tbsp. olive oil
- 1 tsp. dried thyme
- salt
- pepper
- 1/2 Tbsp. honey (or maple syrup)
- 1/2 tsp. Dijon mustard
- 1/2 Tbsp. balsamic vinegar
- 1/2 tsp. minced garlic (finely, 1 small clove)
- 2 Tbsp. olive oil
- salt
- pepper
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium1120mg47% |
Potassium1060mg30% |
Protein14g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate67g22% |
Dietary Fiber20g80% |
Sugars6g |
Vitamin A400% |
Vitamin C80% |
Calcium15% |
Iron45% |
* 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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