1 spaghetti squash (3 to 3 1/2 lb)
2 tbsp olive oil
1 garlic clove, minced
3 tbsp scallions, chopped
1 cup broccoli florets
1 medium carrot, sliced
3 tbsp soy sauce or tamari, low- sodium
1 cayenne pepper to taste
1/4 cup vegetable broth
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 1/2".
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
Serves: 6
Recipe Categories: Asian; Chinese; Italian; Pasta; Vegetable
Buy Cutlery Online?
Channel 4