| 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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