In 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|
|Calories from Fat: 100 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 352
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