Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 5 servings
2 cloves garlic, minced1 ½ tsp canola oil2 ounces red onion, diced1 tsp chili powder1 tsp ground cumin1/8 tsp ground black pepper1/8 tsp salt8 ounces chayote squash, peeled, ½-inch cubes8 ounces zucchini, peeled, ½-inch cubes
Serving Size:One serving: 1/2 cup
Nutritional Information:Nutrition Info (per serving): Cal: 40, 2 g fat; 0 g saturated fat; 5.5 g carbohydrate; 2.5 g sugar; 2 g fiber; 1 g protein; 65 mg sodium
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of New Mexico, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2022 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of New Mexico.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent