Peanutty spaghetti squash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spaghetti squash (2 1/2 to | |
| 3 | Lb) | |
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove -- minced | |
| 3 | tablespoons | Scallions -- chopped |
| 3 | tablespoons | Cilantro -- fresh |
| ¼ | cup | Peanuts, unsalted -- |
| Chopped | ||
| ½ | teaspoon | Cumin |
| pinch | Salt | |
| ¼ | cup | Vegetable broth |
Directions
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