Sweet pepper-squash bake

Yield: 4 Servings

Measure Ingredient
1 teaspoon Olive oil
2 cups Chopped red bell pepper
1 cup Chopped onion
2 \N Cloves garlic, minced
½ cup No-salt-added chicken broth
1 teaspoon Dried basil
½ teaspoon Salt
⅛ teaspoon Crushed red pepper
3 cups Cooked spaghetti squash
\N \N Vegetable cooking spray
½ cup Reduced-fat sharp cheddar cheese, (1 ounce) finely shredded

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and garlic; saute 3 minutes. Add broth and next 3 ingredients; cook 4 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in squash.

Spoon mixture into a 1-quart casserole coated with cooking spray; sprinkle with cheese. Bake at 350 degrees for 15 minutes or until thoroughly heated.

Yield: 4 servings (serving size: 1 cup).

Per serving: 99 Calories; 3g Fat (25% calories from fat); 6g Protein; 12g Carbohydrate; 3mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, October 1994, page 134 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.

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