Oriental spaghetti squash

6 Servings

Ingredients

Quantity Ingredient
1 Spaghetti squash (3 to 3 1/2 lb)
2 tablespoons Olive oil
1 Garlic clove; minced
3 tablespoons Scallions; chopped
1 cup Broccoli florets
1 medium Carrot; sliced
3 tablespoons Soy sauce or tamari, low- sodium
Cayenne pepper to taste
¼ cup Vegetable broth

Directions

Preheat oven to 375 degrees.

Cut spaghetti squash in half lengthwise and remove seeds.

Place squash, cut side down, in a large baking dish and add water to a depth of ½".

Bake 45 to 60 minutes or until shell is tender and inside of squash is very soft. Remove from oven. Scrape inside of squash with a fork to remove spaghetti-like flesh.

Set aside and reserve shells.

In a wok or large skillet, heat oil and saute garlic and scallions.

Add broccoli, carrot and water chestnuts and stir fry until tender-crisp.

Add soy sauce and cayenne pepper and stir to combine.

Gently stir in squash and vegetable broth and heat through.

Transfer squash mixture to shells and serve.

Per serving: 115 cal; 3 g prot; 79 mg sod; 16 g carb; 6 g fat; 0 mg chol;

50 mg calcium

Vegetarian Gourmet, Autumn 92/MM by DEEANNE

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