Frieda's spaghetti-stuffed peppers

4 servings

Ingredients

Quantity Ingredient
¼ cup Low sodium vegetable broth
1 cup Chopped summer squash; see notes
½ ounce Dried mushrooms; assorted
¼ cup Sliced green onions
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh thyme
1 Clove garlic; minced
¼ teaspoon Pepper
1½ cup Cooked spaghetti squash
1 medium Tomato; chopped
4 Bell peppers; any color
¼ cup Nonfat Swiss cheese; or lowfat
OR cheddar cheese; shredded

Directions

Notes and Preparation

SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash.

MUSHROOMS: Frieda's Dried Pasta Blend Mushrooms, soaked according to package directions, drained, and chopped.

In a skillet, heat chicken broth to simmering. Add squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 minutes, or till vegetables are tender. Remove from heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and discard veins and seeds. Spoon filling into peppers; sprinkle on shredded cheese. Add tops back to bell peppers. Place in a shallow baking dish sprayed with non-stick cooking spray. Cover and bake in a 375F oven for 30 to 35 minutes, or until heated through. Makes generous 4 side-dish servings.

1996, 1997 Frieda's Inc.

TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill.

Recipe by: Frieda's Product, LA, CA Converted by MM_Buster v2.0l.

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