Zesty squash salad

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Recipe by: lucetta

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c No-salt-added chicken broth
3/4 c Sun-dried tomatoes; packed
-without oil
1 c Sliced fresh mushrooms
1/4 c Chopped onion
1 Garlic; minced
2 1/2 c Cooked spaghetti squash
1 c Seeded chopped tomato
1 ts Dried basil
1/4 ts Pepper
3 tb Pine nuts; toasted
1 tb Grated Romano or Parmesan
-cheese

Bring chicken broth to a boil in a medium suacepan, and add sun-dried
tomat oes. Remove from heat; cover and let stand 10 minutes. Remove
tomatoes from broth with a slotted spoon, reserving broth. Cut
tomatoes into strips, and set aside.

Add mushrooms, onion, and garlic to broth, and bring to a boil.
Reduce heat , and simmer, uncovered, 10 minutes or until liquid is
reduced to about 3 t ablespoons.

Combine squash, chopped tomato, basil, and pepper in a bowl. Add
mushroom m ixture and su-dried tomato strips, and toss well. Sprinkle
with pine nuts a nd cheese. Yield: 7 servings (serving size: 1/2
cup). From MC-recipe mailing list. - - - - - - - - - - - - - ~ - - -
~ Per serving: 57 Calories; 2g Fat (31% calories from fat); 4g
Protein; 8g Ca rbohydrate; 1mg Cholesterol; 196mg Sodium Nutr. Assoc.
: 0 0 0 0 0 5074 5296 0 0 0 1281