Spaghetti squash with creamy vegetable sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Veg. oil |
| 2 | cups | Mushrooms, quartered |
| 1 | cup | Sliced zucchini, quartered |
| 1 | cup | Diced red pepper |
| 1 | Green onion, chopped | |
| 1 | Clove garlic, minced | |
| ¼ | teaspoon | Oregano leaves (up to 1/2) |
| ¼ | cup | Mushroom soup mix (1 15 to 20 g pouch) |
| 1 | cup | Undiluted 2% Evaporated Milk |
| Water (if necessary) | ||
| Salt and pepper | ||
| 4 | cups | Hot, cooked spaghetti squash |
| Parmesan cheese | ||
| Chopped parsley | ||
Directions
In large, non-stick frypan, heat veg. oil. Add mushrooms, zucchini, red pepper, green onion, garlic and oregano. Cook and stir over med-high heat until vegetables are tender. Stir in mushroom soup mix until moistened.
Gradually stir in e. milk. Cook and stir over med-high heat until sauce mixture boils and thickens. If necessary, add water to thin sauce. Add salt and pepper to taste. Servo over spaghetti squash strands. Garnish with Par.
cheese and chopped parsley. Makes 4 1-cup servings. 206 cal. , 7 g Protein, 7 g. Fat, 22 g Carbohydrate.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.