"The recipe for this tender and flavorful squash came from Russia," writes Natasha Kearns of Philadelphia, Pennsylvania. "My mom used to make this colorful side dish often in summer. It's especially hearty when served over rice. ".
0.13 teaspoon Each minced fresh oregano, basil and parsley or 1/4 each dried oregano, basil and parsley flakes
0.13 teaspoon Salt, optional
0.03 teaspoon Pepper
As required Hot cooked rice, optional
Nutrition value
78
calories per serving
4 g Fat< 1 g Protein7 g Carbs2 g FiberOther
Current Totals
Fat
4g
Protein
< 1g
Carbs
7g
Fiber
2g
MacroNutrients
Carbs
7g
Protein
< 1g
Fiber
2g
Fats
Fat
4g
Vitamins & Minerals
Calcium
26mg
Iron
< 1mg
Vitamin A
639mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
16mcg
Vitamin B12
0mcg
Vitamin C
7mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
19mg
Manganese
< 1mg
Phosphorus
11mg
Selenium
1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment