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Ingredients
US|METRIC
4 SERVINGS
- 4 zucchinis (medium, cut into noodle shape)
- 8 oz. gluten free brown rice spaghetti (cooked according to package instructions)
- 4 bell peppers
- pumpkin (carver)
- 1 tomato (large hot house)
- 1/2 cup sun dried tomatoes (soaked in hot water for 10 minutes)
- 1/2 red pepper
- 1/4 red onion
- 1/4 cup fresh basil leaves
- 2 Tbsp. sunflower seeds (soaked for a couple of hours)
- 2 tsp. extra virgin olive oil
- 1 1/2 tsp. gluten free soy sauce (I used Braggs All Purpose Seasoning)
- 1 1/2 tsp. balsamic vinegar
- 1 clove garlic
- 1 pitted Medjool date
- 1/4 tsp. sea salt
- ground black pepper (to taste)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium430mg18% |
| Potassium1320mg38% |
| Protein7g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber7g28% |
| Sugars14g |
| Vitamin A130% |
| Vitamin C270% |
| Calcium8% |
| 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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