Yield: 6 Servings
|1 \N||Spaghetti squash (2 1/2 to|
|2 tablespoons||Olive oil|
|1 \N||Garlic clove -- minced|
|3 tablespoons||Scallions -- chopped|
|3 tablespoons||Cilantro -- fresh|
|¼ cup||Peanuts, unsalted --|
|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