| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | New text im | 1 | Servings |
INGREDIENTS
| 1 | Spaghetti squash | |
| 2 | Vine ripened tomatoes | |
| coarsely chopped | ||
| 2 | Green onions, chopped | |
| 2 | Carrots, grated | |
| A couple of cups fresh bean | ||
| Sprouts | ||
| 2 | To 4 cloves fresh garlic | |
| minced | ||
| 2 | c | Frozen peas |
| 1 | t | Tarragon |
| Rice vinegar, to taste |
INSTRUCTIONS
Recipe by: Jan Gordon jagordon@AGSM.UCLA.EDU From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Thu, 23 May 1996 19:39:28 GMT Toss all together, dress with rice vinegar. Chill Posted to Master Cook Recipes List, Digest #95
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Nutrition (calculated from recipe ingredients)
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Calories: 491
Calories From Fat: 169
Total Fat: 18.9g
Cholesterol: 58.8mg
Sodium: 1421.4mg
Potassium: 1134.1mg
Carbohydrates: 52.5g
Fiber: 15.7g
Sugar: 19.2g
Protein: 29.5g