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Here’s an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it’s so good reheated later in the week," she explains.
This recipe is:
Nutritional Facts 3/4 cup equals 69 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 333 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Originally published as Pepper Squash Saute in
Light & Tasty
February/March 2007, p19
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