Oriental spaghetti squash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spaghetti squash (3 to 3 1/2 lb) | |
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove; minced | |
| 3 | tablespoons | Scallions; chopped |
| 1 | cup | Broccoli florets |
| 1 | medium | Carrot; sliced |
| 3 | tablespoons | Soy sauce or tamari, low- sodium |
| Cayenne pepper to taste | ||
| ¼ | cup | Vegetable broth |
Directions
Preheat oven to 375 degrees.
Cut spaghetti squash in half lengthwise and remove seeds.
Place squash, cut side down, in a large baking dish and add water to a depth of ½".
Bake 45 to 60 minutes or until shell is tender and inside of squash is very soft. Remove from oven. Scrape inside of squash with a fork to remove spaghetti-like flesh.
Set aside and reserve shells.
In a wok or large skillet, heat oil and saute garlic and scallions.
Add broccoli, carrot and water chestnuts and stir fry until tender-crisp.
Add soy sauce and cayenne pepper and stir to combine.
Gently stir in squash and vegetable broth and heat through.
Transfer squash mixture to shells and serve.
Per serving: 115 cal; 3 g prot; 79 mg sod; 16 g carb; 6 g fat; 0 mg chol;
50 mg calcium
Vegetarian Gourmet, Autumn 92/MM by DEEANNE