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|varied servings per container|
|Serving Size: 4 oz (113 g)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||50 mg (2%)|
|Total Carbohydrate||15 g (5%)|
|Dietary Fiber||3 g (12%)|
|Sugars||5 g (0%)|
|Protein||2 g (0%)|
|Vitamin A||5755 IU (120%)|
|Vitamin C||15 mg (25%)|
|Calcium||30 mcg (2%)|
|Iron||1 mg (4%)|
Great for 3-4 People Washed & Ready to Use
Beets, Butternut Squash, Sweet Potatoes. -- Keep Refrigerated. --------------- Roast: Preheat oven to 450. Toss veggie noodles with 2 Tbsp basting oil in pan, season with salt and pepper. Roast 10-20 minutes.
ALLERGENS: May be present due to shared preparation area.
Saute: Heat 2 Tbsp basting oil in skillet on MED-HIGH. Add veggie noodles, season with salt and pepper. Cook about 5 min or until softened.
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