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Spaghetti Squash With Broccoli and Leek Recipe

Spaghetti Squash With Broccoli and Leek Recipe

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Ingredients:

Serving

Directions:

Cut squash in half, remove seeds and stem.
Bring about 8 cups of water with a dash of salt to a boil, add squash and cover. Cook for 30 minutes or until the inside is tender and translucent.
Slice up leek and broccoli.
Add olive oil to large frying pant and saute leek and saute for a minute, then add the broccoli and cook another minute.
Throw in the vinegar and salt and cook until the liquid reduces.
Put broccoli and leek into a serving dish. Take cooked squash and use a fork to shred out the flesh.
Add black pepper and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	249.56 Kcal (1045 kJ)
Calories from fat	193.55 Kcal
		% Daily Value*
Total Fat	21.51g	33%
Sodium	1185.75mg	49%
Potassium	161.76mg	3%
Total Carbs	13.85g	5%
Sugars	6.9g	28%
Dietary Fiber	1.9g	8%
Protein	1.4g	3%
Vitamin C	6.4mg	11%
Iron	1.1mg	6%
Calcium	45.1mg	5%

Amount Per 100 g
Calories	174.52 Kcal (731 kJ)
Calories from fat	135.35 Kcal
		% Daily Value*
Total Fat	15.04g	33%
Sodium	829.19mg	49%
Potassium	113.12mg	3%
Total Carbs	9.68g	5%
Sugars	4.82g	28%
Dietary Fiber	1.33g	8%
Protein	0.98g	3%
Vitamin C	4.4mg	11%
Iron	0.8mg	6%
Calcium	31.5mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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