• prep: 0 hr
• cook: 0 hr
• total: 0 hr

An easy plant-based meal to use up any veggies you have on hand!

• 1 Kabocha squash (, cut in half with seeds removed)
• 1/4 red onion (, diced)
• 1 cup zucchini (, diced)
• 1/2 cup bell pepper (, diced)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons fresh rosemary (, minced)
• Salt and pepper (, to taste)

Click Here For Step-By-Step Instructions

Fine Tune Ingredient Matches for Even More Accurate Nutrition
(must subscribe to nutrition calculator to use this feature)

14 Day Free Trial

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving

• Calories: 102 % Daily Value *
• Total Fat: 7 g 11.22%
• Saturated Fat: 1 g 5.33%
• Trans Fat: 0 g %
• Cholesterol: 0 mg 0%
• Sodium: 6 mg 0.26%
• Calcium: 29 mg 2.92%
• Potassium: 232 mg 6.62%
• Magnesium: 0 mg 0%
• Iron: 1 mg 3.5%
• Zinc: 0 mg 0%
• Total Carbohydrate: 8 g %
• Dietary Fiber: 2 g 7.78%
• Sugar: 4 g
• Protein: 2 g
• Alcohol: 0 g
• Omega 3 Fatty Acid: 0 g
• Omega 6 Fatty Acid: 1 g

• Vitamin A 52.31%
• Vitamin C 78.64%
• Vitamin D 0%

• * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetes Exchanges

• Exchange - Fat1
• Exchange - Fruit0
• Exchange - NonFat Milk0
• Exchange - Other Carbs0
• Exchange - Starch0
• Exchange - Vegetables1
• Exchange - Lean Meat0
• Exchange - Alcohol0

MyPlate Info

• MyPlate - Grain Total0 oz-eq
• MyPlate - Vegetable Total1 c
• MyPlate - Fruit0 c
• MyPlate - Dairy0 c
• MyPlate - Protein Total0 oz-eq

Cheesy Roasted Lentil and Veggie Casserole

Whole30 Vegan Vegetarian Curry (Paleo)

Caribbean Tofu with Coconut Quinoa

Mexican Street Tacos

2003523204470520035102077963