Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
165
Calories
1g
Protein
16g
Fat
6g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs summer squash
- 1 tbsp walnut oil
- 1 cl garlic, minced
- 1 tsp dried rosemary, crumbled
- 2 tbsp fresh lemon juice
- =
Directions
1
Slice squash in ¼" rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through. Food exchange per serving: 1 vegetables exchange; cal: 31; cho: 0mg; pro: 1mg; sod: 3mg; fat: 2g;
Recipe sourced from
fandom