| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetables, China, Archived | 6 | Servings |
INGREDIENTS
| 1 | Spaghetti squash (3 to 3 1/2 lb) | |
| 2 | tb | Olive oil |
| 1 | Garlic clove; minced | |
| 3 | tb | Scallions; chopped |
| 1 | c | Broccoli florets |
| 1 | md | Carrot; sliced |
| 3 | tb | Soy sauce or tamari, low- sodium |
| Cayenne pepper to taste | ||
| 1/4 | c | Vegetable broth |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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