Meal Details
1. Clam chowder
545 cals, 18p, 38c, 33f (per meal)
6 can (18.5 oz) (3114g)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
2. Roasted butternut squash
170 cals, 2p, 20c, 7f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C).
2
Peel the butternut squash using a vegetable peeler. Cut off the ends, halve it lengthwise, and scoop out and discard the seeds. Dice the squash into bite-sized cubes.
3
Place the squash cubes on a baking sheet and drizzle with oil and season with salt and pepper. Toss to coat evenly.
4
Roast for about 25-30 minutes or until the squash is fork-tender and has a golden color, stirring halfway through the roasting time. Serve.