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Ingredients: Makes 6 servings
12 oz Butternut Squash1/2 tsp Oil3 TBSP Red Onions, finely chopped1 tsp Garlic, minced1/2 cup Pepper Jack Cheese, shredded1/3 cup Canned Diced Tomato, No Added Salt, drained2 TBSP Jalapenos Peppers, minced1/4 tsp Chili Powder1/4 tsp Cumin, ground1/8 tsp Salt
Dietitian Note: Pair with vegetable crudité
Serving Size: Service size: 1/4 cup
Nutritional Information:Cal: 90, Total Fat: 5g, Sat Fat: 3g, Sodium: 146mg, Carbs: 7g, Protein: 4g, Sugar: 2g, Fiber: 1g
Recipe Source:Recipe provided by FLIK Hospitality Group
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