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Ingredients

Directions Total Time: 15 min

  1. Slice the squash into extremely thin slices (you can use a vegetable peeler to make ribbons, use a mandolin to make thin slices or julienne with a knife). Set aside in a medium bowl.
  2. In a small bowl, combine oil, lemon juice, pepper, garlic or onion powder, and parsley and whisk thoroughly. Whisk in Parmesan. Add to squash and toss to coat. Let stand 10 minutes and serve.

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
54
Total Fat
3.5 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
2.5 g
Cholesterol
0 mg
Sodium
27 mg
Carbohydrates
4 g
Fiber
1 g
Sugars
3 g
Protein
2 g
Dietary Exchanges

1 vegetable, 1 fat

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