Yield: 4 Servings
|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|
|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.