| 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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