Frieda's spaghetti-stuffed peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Low sodium vegetable broth |
| 1 | cup | Chopped summer squash; see notes |
| ½ | ounce | Dried mushrooms; assorted |
| ¼ | cup | Sliced green onions |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh thyme |
| 1 | Clove garlic; minced | |
| ¼ | teaspoon | Pepper |
| 1½ | cup | Cooked spaghetti squash |
| 1 | medium | Tomato; chopped |
| 4 | Bell peppers; any color | |
| ¼ | cup | Nonfat Swiss cheese; or lowfat |
| OR cheddar cheese; shredded | ||
Directions
Notes and Preparation
SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash.
MUSHROOMS: Frieda's Dried Pasta Blend Mushrooms, soaked according to package directions, drained, and chopped.
In a skillet, heat chicken broth to simmering. Add squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 minutes, or till vegetables are tender. Remove from heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and discard veins and seeds. Spoon filling into peppers; sprinkle on shredded cheese. Add tops back to bell peppers. Place in a shallow baking dish sprayed with non-stick cooking spray. Cover and bake in a 375F oven for 30 to 35 minutes, or until heated through. Makes generous 4 side-dish servings.
1996, 1997 Frieda's Inc.
TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill.
Recipe by: Frieda's Product, LA, CA Converted by MM_Buster v2.0l.