Directions:
- Trim vegetables and cut lengthwise into 116-inch-thick ribbons with a U-shaped vegetable peeler.
- Have ready a bowl of ice and cold water. Cook carrots in a large pot of boiling salted water 2 minutes. Add both squashes and cook until vegetables are crisp-tender, 1 to 2 minutes.
- Drain vegetables and transfer to ice water, then drain in a colander.
- Heat oil in a large skillet over moderate heat until hot but not smoking, then cook vegetables, tossing, until heated through. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.73 Kcal (124 kJ) | ||
| Calories from fat | 21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Sodium | 14.14mg | 1% | |
| Potassium | 81.9mg | 2% | |
| Total Carbs | 2.14g | 1% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 0.31g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 7.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 112.91 Kcal (473 kJ) | ||
| Calories from fat | 79.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 4% | |
|---|---|---|---|
| Sodium | 53.7mg | 1% | |
| Potassium | 311mg | 2% | |
| Total Carbs | 8.14g | 1% | |
| Sugars | 3.86g | 4% | |
| Dietary Fiber | 2.46g | 3% | |
| Protein | 1.19g | 1% | |
| Vitamin C | 9.4mg | 4% | |
| Vitamin A | 0.8mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 28.4mg | 1% | |
* 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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