Sweet Pepper-squash Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 2 | c | Chopped red bell pepper |
| 1 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 1/2 | c | No-salt-added chicken broth |
| 1 | t | Dried basil |
| 1/2 | t | Salt |
| 1/8 | t | Crushed red pepper |
| 3 | c | Cooked spaghetti squash |
| Vegetable cooking spray | ||
| 1/2 | c | Reduced-fat sharp cheddar |
| cheese 1 ounce finely | ||
| shredded |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and garlic; saute 3 minutes. Add broth and next 3 ingredients; cook 4 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in squash. Spoon mixture into a 1-quart casserole coated with cooking spray; sprinkle with cheese. Bake at 350 degrees for 15 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup). Per serving: 99 Calories; 3g Fat (25% calories from fat); 6g Protein; 12g Carbohydrate; 3mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, October 1994, page 134 Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
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“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 265
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 38.3mg
Sodium: 1261.4mg
Potassium: 361.3mg
Carbohydrates: 16.5g
Fiber: 3.4g
Sugar: 7g
Protein: 18.7g