Try this Vanessa Williams Spaghetti Squash W/herbs recipe, or contribute your own.
Suggest a better descriptionIn a large pot, steam squash for 20 minutes or until tender. Drain, then run fork over inside of squash to remove spaghetti-like strangs. Discard remaining squash. While squash is being steamed, saute mushrooms, onions, garlic, miso paste and red pepper in olive oil for 3-4 minutes until veggies are tender. Add sauce, honey and herbs and simmer uncovered, stirring frequently, for 10-15 minutes. Pour sauce over squash and top with cheese. Source: TV Guide. MM Waldine Van Geffen vghc42a. Posted to MC-Recipe Digest V1 #916 by LinFields@aol.com on Nov 19, 1997
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Serving Size: 1 Serving (620g) | ||
Recipe Makes: 4 | ||
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Calories: 352 | ||
Calories from Fat: 100 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 1090.3mg | 38 % | |
Potassium 1174.5mg | 31 % | |
Total Carbohydrate 57.3g | 17 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 50.4g | ||
Protein 9.8g | 14 % | |
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: 352
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