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Ingredients28 m servings 529 cals
Original recipe yields 2 servings
- 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.
- 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.
Per Serving: 529 calories; 37.9 g fat; 27.5 g carbohydrates; 26.6 g protein; 72 mg cholesterol; 676 mg sodium. Full nutrition
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