Side Pannel
Sweet Pepper-Squash Bake
Sweet Pepper-Squash Bake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 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
Directions
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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
