Squash-stuffed Crepes With Orange Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Vegan | 9 | Servings |
INGREDIENTS
| 1 | c | Butternut squash, cubed |
| steamed 20 minutes | ||
| 1 | c | Acorn squash, cubed steamed |
| 20 minutes | ||
| 1 | c | Spaghetti squash, peeled |
| cubed steamed 20 minute | ||
| 1/2 | c | Raisins, soaked in 1 1/2 |
| warm water for 20 | ||
| minutes drained | ||
| 1/2 | c | Maple syrup |
| 1 | T | Fresh parsley, chopped |
| 3 | T | Toasted sesame oil |
| 1/4 | c | Orange juice |
| 9 | Crepes | |
| 3 | T | Almonds, chopped |
INSTRUCTIONS
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Thu, 23 May 1996 19:39:28 GMT Combine the squashes, raisins, honey, and parsley in a medium-size mixing bowl and toss well. In a small mixing bowl, combine the sesame oil and orange juice, mixing well. Divide the squash mixture between the crepes, roll up and drizzle the orangeglaze over them. Sprinkle with the chopped almonds and serve. Note: The spaghetti squash must be removed from the skin by gently scooping it out with a spoon. It will separate into spaghettilike strands. Posted to Master Cook Recipes List, Digest #95
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 47.4mg
Potassium: 202.6mg
Carbohydrates: 17.6g
Fiber: 1.1g
Sugar: 12.1g
Protein: 1.1g