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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

2 T Veg. oil
2 c Mushrooms, quartered
1 c Sliced zucchini, quartered
1 c Diced red pepper
1 Green onion, chopped
1 Clove garlic, minced
1/4 t Oregano leaves, up to 1/2
1/4 c Mushroom soup mix, 1 15 to
20 g pouch
1 c Undiluted 2% Evaporated Milk
Water, if necessary
Salt and pepper
4 c Hot, cooked spaghetti squash
Parmesan cheese
Chopped parsley

INSTRUCTIONS

In large, non-stick frypan, heat veg. oil. Add mushrooms, zucchini,
red pepper, green onion, garlic and oregano. Cook and stir over
med-high heat until vegetables are tender. Stir in mushroom soup mix
until moistened. Gradually stir in e. milk. Cook and stir over
med-high heat until sauce mixture boils and thickens. If necessary,
add water to thin sauce. Add salt and pepper to taste. Servo over
spaghetti squash strands. Garnish with Par. cheese and chopped
parsley. Makes 4 1-cup servings. 206 cal. , 7 g Protein, 7 g. Fat, 22
g Carbohydrate.  Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.

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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 997
Calories From Fat: 452
Total Fat: 51.5g
Cholesterol: 149.7mg
Sodium: 4202.9mg
Potassium: 2010mg
Carbohydrates: 64.5g
Fiber: 14.3g
Sugar: 27.7g
Protein: 77.1g


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