Yield: 7 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | No-salt-added chicken broth |
| ¾ cup | Sun-dried tomatoes; packed without oil |
| 1 cup | Sliced fresh mushrooms |
| ¼ cup | Chopped onion |
| 1 \N | Garlic; minced |
| 2½ cup | Cooked spaghetti squash |
| 1 cup | Seeded chopped tomato |
| 1 teaspoon | Dried basil |
| ¼ teaspoon | Pepper |
| 3 tablespoons | Pine nuts; toasted |
| 1 tablespoon | Grated Romano or Parmesan cheese |
Bring chicken broth to a boil in a medium suacepan, and add sun-dried tomat oes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with a slotted spoon, reserving broth. Cut tomatoes into strips, and set aside.
Add mushrooms, onion, and garlic to broth, and bring to a boil.
Reduce heat , and simmer, uncovered, 10 minutes or until liquid is reduced to about 3 t ablespoons.
Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom m ixture and su-dried tomato strips, and toss well. Sprinkle with pine nuts a nd cheese. Yield: 7 servings (serving size: ½ cup). From MC-recipe mailing list. - - - - - - - - - - - - - ~ - - - ~ Per serving: 57 Calories; 2g Fat (31% calories from fat); 4g Protein; 8g Ca rbohydrate; 1mg Cholesterol; 196mg Sodium Nutr. Assoc.
: 0 0 0 0 0 5074 5296 0 0 0 1281