• prep: 20 min
  • cook: 35 min
  • total: 55 min
Print Save
  • servings:
  • Ingredients

    • 1 butternut squash
    • 1 14 oz can chickpeas (reserve liquid)
    • ¼ cup extra virgin olive oil, plus extra for butternut squash
    • 1 teaspoon paprika
    • ¼ teaspoon salt
    • 1 teaspoon garlic powder
    • ¼ teaspoon cayenne pepper
    • juice of one lemon

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 68 % Daily Value *
    • Total Fat: 5 g 7.43%
    • Saturated Fat: 1 g 3.34%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 61 mg 2.52%
    • Calcium: 24 mg 2.4%
    • Potassium: 177 mg 5.06%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.19%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 6 g %
    • Dietary Fiber: 1 g 4.44%
    • Sugar: 1 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 101.25%
    • Vitamin C 18.31%
    • 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 - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE