Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
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  • 5 star values: 1

Scrape the strands out of the cooked squash and chop them coarsely. Serve with your favorite baked tortilla chips.

Recipe by Cooking Light October 1998

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Recipe Summary

Yield:
5 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all the ingredients in a large bowl. Cover and chill.

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Nutrition Facts

27 calories; calories from fat 7%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.3g; carbohydrates 5.4g; fiber 1g; cholesterol 0mg; iron 0.4mg; sodium 52mg; calcium 11mg.
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