| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegan | 1 | Servings | |
INGREDIENTS
| 1 | lb | 400g winter squash peeled |
| And sliced, I used | ||
| Butternut), Butternut | ||
| 1 | Lb, 400g garnet yams peeled | |
| And sliced | ||
| 1 | c | 240ml tomato sauce |
| 1 | c | 240ml Lite soy milk |
| 1 | T | 15ml garlic chili paste |
INSTRUCTIONS
Layer the squash and yams in a baking dish. Mix the remaining ingredients together and pour over the veggies. Bake covered @ 350 F (175 C) for ~ 45 minutes. Finish baking uncovered for another 15 minutes or so. Posted by ? to Fatfree Digest [Volume 13 Issue 14] Dec. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 357
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 1310.3mg
Potassium: 3146.8mg
Carbohydrates: 90.8g
Fiber: 16.9g
Sugar: 25g
Protein: 9.9g