Try this Fettuccine with Creamy Squash Sauce recipe, or contribute your own.
Suggest a better descriptionBlend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth. Set aside. Heat the oil in a saucepan. Saute the celery, carrots, onions, and seasonings for about 5 minutes. Add the squash mixture and continue cooking, stirring constantly until the sauce has thickened. Spoon the sauce over the cooked pasta. Variation: Substitute 1 1/2 cups broccoli florets for the celery and 1 cups quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots. Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 28 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 474.8mg | 16 % | |
Potassium 113.4mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5g | ||
Protein 2.6g | 4 % | |
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: 61
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