Try this Spaghetti Squash with Creamy Vegetable Sauce recipe, or contribute your own.
Suggest a better descriptionIn large, non-stick frypan, heat veg. oil. Add mushrooms, zucchini, red pepper, green onion, garlic and oregano. Cook and stir over med-high heat until vegetables are tender. Stir in mushroom soup mix until moistened. Gradually stir in e. milk. Cook and stir over med-high heat until sauce mixture boils and thickens. If necessary, add water to thin sauce. Add salt and pepper to taste. Servo over spaghetti squash strands. Garnish with Par. cheese and chopped parsley. Makes 4 1-cup servings. 206 cal. , 7 g Protein, 7 g. Fat, 22 g Carbohydrate. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
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Serving Size: 1 Serving (1393g) | ||
Recipe Makes: 1 | ||
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Calories: 561 | ||
Calories from Fat: 290 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2023.5mg | 70 % | |
Potassium 2206.2mg | 58 % | |
Total Carbohydrate 66.6g | 20 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 49.9g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 561
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