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Preheat oven to 375 degrees. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in a large baking dish and add water to depth of 1/2". Bake 45 minutes or until shell is tender andinside of squash is very soft. Remove from oven and scrape insdie of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells. Heat oil in a large skillet and saute garlic and scallions. Add cilantro,peanuts, cumin and salt. Cook over mediumheat for 2 minutes. Gently stir in squahs and vegetable broth and heat through. Transfer to squash shells and serve. Per serving: 130 cal; 3 g prot; 59 mg sod; 24 g carb; 9 g fat, 0 mg chol, 42 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (65%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 451.1mg||16 %|
|Potassium 7.1mg||0 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.6g|
|Protein 0.1g||0 %|
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Calories per serving: 17
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