| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
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 |
ts |
Dried basil |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
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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