Nutrition balance score
Great
Glycemic Index
17
Low
Glycemic Load
1
Low
Nutrition per serving
Calories168.1 kcal (8%)
Total Fat15 g (21%)
Carbs8 g (3%)
Sugars5.5 g (6%)
Protein2.8 g (6%)
Sodium251.1 mg (13%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Using a mandolin or a vegetable peeler, cut the squash into 1/8-inch-thick ribbons until you reach the core and can see the seeds. Reserve the cores for corn stock. Working in batches, heat a large heavy-bottomed skillet over high heat. Add the oil and sliced garlic and sauté it for just a few seconds, until the garlic is toasted. Add the squash and salt. Use a spatula to stir the squash ribbons to prevent browning. After a minute, test the squash for doneness (slightly al dente). Turn off the heat and toss in the lemon juice and cilantro. Serve immediately, or transfer to a bowl, set aside, and serve at room temperature.
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