Sweet pepper-squash bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 2 | cups | Chopped red bell pepper |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| ½ | cup | No-salt-added chicken broth |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Crushed red pepper |
| 3 | cups | Cooked spaghetti squash |
| Vegetable cooking spray | ||
| ½ | cup | Reduced-fat sharp cheddar cheese, (1 ounce) finely shredded |
Directions
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.
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