From: firstname.lastname@example.org (Eileen & Bob Holze) Date: Thu, 23 May 1996 19:39:28 GMT Combine the squashes, raisins, honey, and parsley in a medium-size mixing bowl and toss well. In a small mixing bowl, combine the sesame oil and orange juice, mixing well. Divide the squash mixture between the crepes, roll up and drizzle the orangeglaze over them. Sprinkle with the chopped almonds and serve. Note: The spaghetti squash must be removed from the skin by gently scooping it out with a spoon. It will separate into spaghettilike strands. Posted to Master Cook Recipes List, Digest #95
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 81 (86%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 25.2mg||1 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.7g|
|Protein 0.1g||0 %|
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Calories per serving: 94
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