Baby Squash With Capers And Parsley Recipe

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Servings: 1


Cost per recipe $8.47 view details


  1. Heat oil in large skillet over medium-high heat. Add in squash and water.
  2. Cover; cook squash till almost crisp-tender, about 4 min.
  3. Uncover; stir till liquid evaporates and squash is crisp-tender, about 2 min. Transfer to bowl.
  4. Add in capers, parsley and lemon juice to squash and toss to coat.
  5. Season to taste with salt and pepper. Serve hot or possibly at room temperature.
  6. Serves 10.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1080g
Calories 704  
Calories from Fat 555 79%
Total Fat 62.87g 79%
Saturated Fat 8.87g 35%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1559mg 65%
Potassium 2426mg 69%
Total Carbs 36.37g 10%
Dietary Fiber 11.9g 40%
Sugars 20.41g 14%
Protein 12.3g 20%
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