| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan | 6 | Servings |
INGREDIENTS
| 1 | Spaghetti squash (2 1/2 to | |
| 3 | Lb) | |
| 2 | tb | Olive oil |
| 1 | Garlic clove — minced | |
| 3 | tb | Scallions — chopped |
| 3 | tb | Cilantro — fresh |
| 1/4 | c | Peanuts, unsalted — |
| Chopped | ||
| 1/2 | ts | Cumin |
| pn | Salt | |
| 1/4 | c | Vegetable broth |
INSTRUCTIONS
Preheat oven to 375 degrees. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in a large baking dish and add water to depth of 1/2". Bake 45 minutes or until shell is tender andinside of squash is very soft. Remove from oven and scrape insdie of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells. Heat oil in a large skillet and saute garlic and scallions. Add cilantro,peanuts, cumin and salt. Cook over mediumheat for 2 minutes. Gently stir in squahs and vegetable broth and heat through. Transfer to squash shells and serve. Per serving: 130 cal; 3 g prot; 59 mg sod; 24 g carb; 9 g fat, 0 mg chol, 42 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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