- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
50mins
Prep: 30 minutes
Cook: 20 minutes
60 calories per serving view nutrition facts
4-6 servings
suggest servings
Be the first to add a photo of this recipe!
| 2 | cups | butternut squash | and cubed |
| 1 | cup | carrots | sliced |
| 1 | cup | yellow squash | sliced |
| 2 | cups | wheat berries | cooked |
| 2 | tablespoons | scallions, spring or green onions | chopped |
| 1 | tablespoon | soy sauce | |
| 2 | cups | mozzarella cheese, non-fat |
Preheat broiler.
Place the hubbard squash and carrots in a steamer over boiling water.
Cover and steam 10 minutes.
Add yellow squash and steam 5 minutes more (or until all are tender).
In 2qt casserole, toss vegies, berries, scallion, and soy.
Sprinkle with cheese and broil 5 minutes or until cheese is melted and browned.
Note* Jack cheese can be used instead of mozarella
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 5% |
| Sugars 4.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 333% | Vitamin C | 38% | |
| Calcium | 6% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
I am not a winter person. But I must admit, there's nothing like a hearty winter meal followed by a good brandy or...
This is an excellent dish. I put in 1 lb. of ground beef and 1 package of rigatoni and substituted 2 green bell peppers instead of mushrooms. I added one can of diced Italian tomatoes. Came out great. Makes a lot, but is very good.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
