| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Veg07 | 4 | servings |
INGREDIENTS
| 1/4 | c | Low sodium vegetable broth |
| 1 | c | Chopped summer squash; see notes |
| 1/2 | oz | Dried mushrooms; assorted |
| 1/4 | c | Sliced green onions |
| 1 | tb | Chopped fresh basil |
| 1 | tb | Chopped fresh thyme |
| 1 | Clove garlic; minced | |
| 1/4 | ts | Pepper |
| 1 1/2 | c | Cooked spaghetti squash |
| 1 | md | Tomato; chopped |
| 4 | Bell peppers; any color | |
| 1/4 | c | Nonfat Swiss cheese; or lowfat |
| OR cheddar cheese; shredded |
INSTRUCTIONS
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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