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Ingredientes
- 3 tbsp. water
- 2 tbsp. vegetable oil
- 3 c. sliced summer squash
- 3 c. coarsely grated carrots
- 3/4 c. minced onion
- 1/4 teaspoon crushed dry thyme
- 1/4 teaspoon oregano
- 1 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tbsp. minced parsley
- 1 tbsp. butter
Direcciones
- Pour water into saucepan. Add in squash, carrot and onion. Cover and simmer 5 min. Add in remaining ingredients, coer and cook, stirring occasionally. Just till tender. Don't overcook. I do this in a heavy skillet. This can be frzn to use later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 2 servings | |
| Calories 290 | |
| Calories from Fat 177 | 61% |
| Total Fat 20.15g | 25% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.35g | |
| Cholesterol 15mg | 5% |
| Sodium 1910mg | 80% |
| Potassium 1064mg | 30% |
| Total Carbs 27.17g | 7% |
| Dietary Fiber 7.7g | 26% |
| Sugars 13.96g | 9% |
| Protein 4.28g | 7% |
