Side Pannel
Oriental Spaghetti Squash
Oriental Spaghetti Squash
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Vegetables
Ingredients List
- 1 Spaghetti squash (3 to 3 1/2
- -lb)
- 2 tb Olive oil
- 1 Garlic clove; minced
- 3 tb Scallions; chopped
- 1 c Broccoli florets
- 1 md Carrot; sliced
- 3 tb Soy sauce or tamari, low-
- -sodium
- Cayenne pepper to taste
- 1/4 c Vegetable broth
Directions
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
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
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