| 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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