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Cheese and Vegetable Noodle Medley


"Don't throw those broccoli stems away! Broccoli stems have plenty of flavor and spiralize easily along with other vegetables. With the addition of cheese this makes for the perfect side dish."
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28 m servings 529 cals
Original recipe yields 2 servings

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  1. Heat oil in a skillet over medium heat; add Mexican squash, yellow squash, broccoli stems, garlic salt, and pepper. Cook, stirring constantly, until vegetables are tender but still firm to the bite, about 5 minutes.
  2. Mix in Cheddar cheese; cook and stir until melted, 3 to 5 minutes. Transfer to a serving plate; garnish with Fresno chile peppers.


  • Editor's Note:
  • Use a spiralizer or vegetable peeler to create noodle shapes.

Nutrition Facts

Per Serving: 529 calories; 37.9 g fat; 27.5 g carbohydrates; 26.6 g protein; 72 mg cholesterol; 676 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Super fast, easy, and- in my book- healthy. I added a purple potato to give it some more color. Thank you for the recipe.