Directions:
- Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent.
- Add bell pepper and cook for 1 minute.
- Add squash and stir. Raise heat to medium and add all spices. Mix well.
- Cook for about 7 minutes, until squash starts to soften.
- Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
- Simmer until broth evaporates, stirring often.
- Cover pan and continue to cook for 3 minutes, or until squash is tender. Eat up!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.05 Kcal (243 kJ) | ||
| Calories from fat | 16.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Sodium | 111.5mg | 5% | |
| Potassium | 308.28mg | 7% | |
| Total Carbs | 10.5g | 3% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 32.6mg | 54% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 7mg | 39% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 43.4 Kcal (182 kJ) | ||
| Calories from fat | 11.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 3% | |
|---|---|---|---|
| Sodium | 83.36mg | 5% | |
| Potassium | 230.49mg | 7% | |
| Total Carbs | 7.85g | 3% | |
| Sugars | 1.88g | 10% | |
| Dietary Fiber | 1.42g | 8% | |
| Protein | 0.63g | 2% | |
| Vitamin C | 24.4mg | 54% | |
| Vitamin A | 0.8mg | 36% | |
| Iron | 5.2mg | 39% | |
| Calcium | 30mg | 4% | |
* 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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