Cut squash in half lengthwise and scrape out the seeds. Put squash, cut-side down in a baking dish. Add the water and bake for about 45 minutes or until you can easily insert the tip of a knife. Remove squash from oven and scrape out the stringy pulp with a fork. Put squash in a bowl and toss with some of the garlic oil, salt, pepper, and chopped herbs. Steam the beans for 4 to 5 minutes or until tender. Put in a bowl and toss with the remaining seasonings. Yield 4 servings CHEF DU JOUR SHOW #DJ9196 Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 14:10:31 -0500 From: LD Goss
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4|
|Calories from Fat: 18 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 100.1mg||3 %|
|Potassium 480.2mg||13 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 25.3g|
|Protein 3.2g||5 %|
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Calories per serving: 122
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