Title: Oriental Spaghetti Squash
Categories: Vegetarian Vegan Oriental Main
Yield: 6 Servings

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

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

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