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Wheat Berry Veggy Melt (Lacto)

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Submitted by karenc00

YIELD

4 servings

PREP

30 min

COOK

20 min

READY

50

Ingredients

2 473
CUPS ML BUTTERNUT SQUASH
and cubed *
1 237
CUP ML CARROTS
sliced
1 237
CUP ML YELLOW SUMMER SQUASH
sliced
2 473
CUPS ML WHEAT BERRIES
cooked *
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
1 15
TABLESPOON ML SOY SAUCE, TAMARI
2 473

Directions

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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 60 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 238mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 333% Vitamin C 38%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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