Directions:
- Roast zuchinni, onion, carrots, and sweet potatoes for 45.
- In large pot or crockpot simmer tomatoes and chicken stock. Add chipotle pepper and pepper flakes.
- Add roasted veggies when done. Simmer for 30minutes.
- Roast squash while the rest is simmering. When done drag a fork through squash to seperate strands.
- Serve Sauce/stoup over spaghetti squash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.34 Kcal (336 kJ) | ||
| Calories from fat | 6.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 1% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 269.98mg | 11% | |
| Potassium | 458.38mg | 10% | |
| Total Carbs | 17.3g | 6% | |
| Sugars | 7.92g | 32% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.4mg | 8% | |
| Calcium | 69.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 35.88 Kcal (150 kJ) | ||
| Calories from fat | 2.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.33g | 1% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 120.58mg | 11% | |
| Potassium | 204.73mg | 10% | |
| Total Carbs | 7.73g | 6% | |
| Sugars | 3.54g | 32% | |
| Dietary Fiber | 1.69g | 15% | |
| Protein | 1.47g | 7% | |
| Vitamin C | 5.6mg | 21% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.6mg | 8% | |
| Calcium | 31.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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