Directions:
- In a large saucepan, bring 1/2 inch of water to a boil over high heat.
- Add the squash and onion.
- Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.
- Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.
- Cook and stir over low heat until heated through (do not boil).
- Pour over the vegetables; stir until mixed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.14 Kcal (562 kJ) | ||
| Calories from fat | 74.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 13% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 236.06mg | 10% | |
| Potassium | 356.31mg | 8% | |
| Total Carbs | 12.57g | 4% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 0.2mg | 1% | |
| Calcium | 106.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 68.46 Kcal (287 kJ) | ||
| Calories from fat | 37.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 13% | |
|---|---|---|---|
| Cholesterol | 7.78mg | 5% | |
| Sodium | 120.49mg | 10% | |
| Potassium | 181.86mg | 8% | |
| Total Carbs | 6.42g | 4% | |
| Sugars | 1.36g | 11% | |
| Dietary Fiber | 1.01g | 8% | |
| Protein | 1.88g | 7% | |
| Vitamin C | 11mg | 36% | |
| Iron | 0.1mg | 1% | |
| Calcium | 54.4mg | 11% | |
* 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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