Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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