Oriental Spaghetti Squashchina, vegetables 1 spaghetti squash (3 to 3 1/2 lb) 2 tablespoon olive oil 1 garlic clove; minced 3 tablespoon scallions; chopped 1 cup broccoli florets 1 medium carrot; sliced 3 tablespoon soy sauce or tamari, low- sodium 1 cayenne pepper to taste 1/4 cup vegetable broth Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and remove seeds. Place squash, cut side down, in a large baking dish and add water to a depth of 1/2". Bake 45 to 60 minutes or until shell is tender and inside of squash is very soft. Remove from oven. Scrape inside of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells. In a wok or large skillet, heat oil and saute garlic and scallions. Add broccoli, carrot and water chestnuts and stir fry until tender-crisp. Add soy sauce and cayenne pepper and stir to combine. Gently stir in squash and vegetable broth and heat through. Transfer squash mixture to shells and serve. Per serving: 115 cal; 3 g prot; 79 mg sod; 16 g carb; 6 g fat; 0 mg chol; 50 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE |
