Zesty squash salad

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 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.

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