Title: Peanutty Spaghetti Squash
Categories: Vegetarian Vegan
Yield: 6 Servings

1		Spaghetti squash (2 1/2 to 3 lb)
2	tb	Olive oil
1		Garlic clove; minced
3	tb	Scallions; chopped
3	tb	Cilantro; fresh
1/4	c	Peanuts, unsalted; chopped
1/2	ts	Cumin
	pn	Salt
1/4	c	Vegetable broth

Preheat oven to 375 degrees.

Cut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a large baking dish and add water to depth of 1/2".

Bake 45 minutes or until shell is tender andinside of squash is very soft.

Remove from oven and scrape insdie of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells.

Heat oil in a large skillet and saute garlic and scallions.

Add cilantro,peanuts, cumin and salt. Cook over mediumheat for 2 minutes.

Gently stir in squahs and vegetable broth and heat through.

Transfer to squash shells and serve.

Per serving: 130 cal; 3 g prot; 59 mg sod; 24 g carb; 9 g fat, 0 mg chol, 42 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE

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