|¾ cup||No-salt-added chicken broth|
|¾ cup||Sun-dried tomatoes; packed without oil|
|1 cup||Sliced fresh mushrooms|
|¼ cup||Chopped onion|
|2½ cup||Cooked spaghetti squash|
|1 cup||Seeded chopped tomato|
|1 teaspoon||Dried basil|
|3 tablespoons||Pine nuts; toasted|
|1 tablespoon||Grated Romano or Parmesan cheese|
Bring chicken broth to a boil in a medium suacepan, and add sun-dried tomat oes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with a slotted spoon, reserving broth. Cut tomatoes into strips, and set aside.
Add mushrooms, onion, and garlic to broth, and bring to a boil.
Reduce heat , and simmer, uncovered, 10 minutes or until liquid is reduced to about 3 t ablespoons.
Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom m ixture and su-dried tomato strips, and toss well. Sprinkle with pine nuts a nd cheese. Yield: 7 servings (serving size: ½ cup). From MC-recipe mailing list. - - - - - - - - - - - - - ~ - - - ~ Per serving: 57 Calories; 2g Fat (31% calories from fat); 4g Protein; 8g Ca rbohydrate; 1mg Cholesterol; 196mg Sodium Nutr. Assoc.
: 0 0 0 0 0 5074 5296 0 0 0 1281
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