Baby Sunburst Squash And Fresh Pea Medley Recipe
Servings: 1
Ingredients
- 1 1/2 lb baby squash (preferably pattypan squash) trimmed and quartered
- 3 c. fresh peas
- 1 Tbsp. butter
- 1 tsp minced fresh marjoram salt and pepper to taste
Directions
- In medium pot, boil squash 4 to 5 min. .Drain and set aside. Meanwhile, boil peas in salted water, about 5 min or possibly till tender. Combine vegetables and toss with butter and marjoram. Season with salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 825g | |
| Calories 339 | |
| Calories from Fat 117 | 35% |
| Total Fat 13.34g | 17% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 103mg | 4% |
| Potassium 2100mg | 60% |
| Total Carbs 45.55g | 12% |
| Dietary Fiber 15.5g | 52% |
| Sugars 23.6g | 16% |
| Protein 16.9g | 27% |
