| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Salads | 7 | Servings | |
INGREDIENTS
| 3/4 | c | No-salt-added chicken broth |
| 3/4 | c | Sun-dried tomatoes; packed without oil |
| 1 | c | Sliced fresh mushrooms |
| 1/4 | c | Chopped onion |
| 1 | Garlic; minced | |
| 2 1/2 | c | Cooked spaghetti squash |
| 1 | c | Seeded chopped tomato |
| 1 | ts | Dried basil |
| 1/4 | ts | Pepper |
| 3 | tb | Pine nuts; toasted |
| 1 | tb | Grated Romano or Parmesan cheese |
INSTRUCTIONS
Bring chicken broth to a boil in a medium suacepan, and add sun-dried tomat oes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with a slotted spoon, reserving broth. Cut tomatoes into strips, and set aside. Add mushrooms, onion, and garlic to broth, and bring to a boil. Reduce heat , and simmer, uncovered, 10 minutes or until liquid is reduced to about 3 t ablespoons. Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom m ixture and su-dried tomato strips, and toss well. Sprinkle with pine nuts a nd cheese. Yield: 7 servings (serving size: 1/2 cup). From MC-recipe mailing list. Per serving: 57 Calories; 2g Fat (31% calories from fat); 4g Protein; 8g Ca rbohydrate; 1mg Cholesterol; 196mg Sodium Nutr. Assoc. : 0 0 0 0 0 5074 5296 0 0 0 1281 Posted to MC-Recipe Digest V1 #515 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Dec 13, 1996
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