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