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Ingredientes
- 1 c. Butternut squash cubed,
- Â Â steamed 20 min
- 1 c. Acorn squash cubed, steamed
- 20 x min
- 1 c. Spaghetti squash peeled,
- Â Â cubed, steamed 20 min
- 1/2 c. Raisins soaked in 1 1/2
- Â Â c. hot water for 20 mins, liquid removed
- 1/2 c. Maple syrup
- 1 Tbsp. Fresh parsley minced
- 3 Tbsp. sesame oil toasted
- 1/4 c. Orange juice
- 9 x crepes
- 3 Tbsp. Almonds minced
Direcciones
- 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 mix between the crepes, roll up and drizzle the orangeglaze over them.
- Sprinkle with the minced 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 9 servings | |
| Calories 135 | |
| Calories from Fat 45 | 33% |
| Total Fat 5.09g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 222mg | 6% |
| Total Carbs 23.48g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 16.97g | 11% |
| Protein 0.79g | 1% |
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