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Sauteed Yellow Squash Recipe
Nutrition
Cal/Serving: 173Daily Value: 9%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 9g | 14% |
| Saturated | 4g | 21% |
| Trans | 0g | 0% |
| Carbs | 24g | 8% |
| Fiber | 4g | 15% |
| Sugars | 1g | 0% |
| Protein | 2g | 4% |
| Cholesterol | 15mg | 5% |
| Sodium | 9mg | 0% |
| Calcium | 78mg | 8% |
| Magnesium | 72mg | 18% |
| Potassium | 796mg | 23% |
| Iron | 2mg | 10% |
| Zinc | 0mg | 2% |
| Vitamin A | 1659IU | 33% |
| Vitamin C | 46mg | 77% |
| Thiamin (B1) | 0mg | 21% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 19% |
| Folic Acid (B9) | 48µg | 12% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 38µg | 47% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1/2 red bell pepper, chopped
- 2 small to medium yellow squash, sliced
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chopped chives or 2 scallions, optional
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
