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Ingredientes
- 2 cups shredded butternut squash, use small holes
- 1 egg, beaten
- 2 tbs dry bread crumbs
- 2 tsp parsley
- 1 tsp dry mustard
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp powdered ginger
- pinch celery salt
- pinch black pepper
- 1 tbs olive oil
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 318g | |
| Calories 361 | |
| Calories from Fat 174 | 48% |
| Total Fat 19.61g | 25% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 248mg | 10% |
| Potassium 1063mg | 30% |
| Total Carbs 40.77g | 11% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.11g | 5% |
| Protein 10.67g | 17% |
