Recipe by Cooking Light January 1997

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Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange squash in a steamer basket over boiling water. Cover and steam 2 minutes. Combine squash, jicama, green pepper, and onion in a heavy-duty, zip-top plastic bag; set aside.

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  • Combine orange juice and remaining 5 ingredients in a small bowl, stirring well. Pour juice mixture over squash mixture; seal bag, and turn until vegetables are coated. Marinate in refrigerator at least 2 hours, turning bag occasionally.

Nutrition Facts

59 calories; fat 1.6g; protein 1.3g; carbohydrates 10.3g; fiber 1.6g; iron 0.7mg; sodium 116mg; calcium 21mg.
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