• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 2 Large butternut squashes
    • 1 Can red kidney beans
    • 1 Can chick peas
    • 2 Cups chopped kale
    • 2 Cups red and yellow mini sweet peppers
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 2 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1/2 teaspoon freshly minced garlic and ginger

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 699 % Daily Value *
    • Total Fat: 40 g 62.29%
    • Saturated Fat: 5 g 26.4%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 3566 mg 148.58%
    • Calcium: 157 mg 15.71%
    • Potassium: 645 mg 18.44%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 31.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 62 g %
    • Dietary Fiber: 20 g 78.84%
    • Sugar: 2 g
    • Protein: 24 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 6 g
    • Vitamin A 1.34%
    • Vitamin C 0.75%
    • 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 - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total7 oz-eq

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