previous | next |
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
previous | next |