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Directions Total Time: 20 min

  1. Spray a large pot with cooking spray, heat over medium-high heat. Sautee onion and garlic 5 minutes or until onions become translucent. Add tomatoes, chicken broth, beans, pepper and cumin and bring to a boil.
  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
Total Fat
0.0 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
0 mg
45 mg
17 g
4 g
5 g
6 g
Dietary Exchanges

1 starch, 1/2 lean meat

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