Peanutty spaghetti squash

Yield: 6 Servings

Measure Ingredient
1 \N Spaghetti squash (2 1/2 to
3 \N Lb)
2 tablespoons Olive oil
1 \N Garlic clove -- minced
3 tablespoons Scallions -- chopped
3 tablespoons Cilantro -- fresh
¼ cup Peanuts, unsalted --
\N \N Chopped
½ teaspoon Cumin
\N pinch Salt
¼ cup Vegetable broth

Preheat oven to 375 degrees.

Cut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a large baking dish and add water to depth of ½".

Bake 45 minutes or until shell is tender andinside of squash is very soft.

Remove from oven and scrape insdie of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells.

Heat oil in a large skillet and saute garlic and scallions.

Add cilantro,peanuts, cumin and salt. Cook over mediumheat for 2 minutes.

Gently stir in squahs and vegetable broth and heat through.

Transfer to squash shells and serve.

Per serving: 130 cal; 3 g prot; 59 mg sod; 24 g carb; 9 g fat, 0 mg chol, 42 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE Recipe By :

From: Date: 05/28 File

Similar recipes