Oriental spaghetti squash
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Oriental spaghetti squash
  Spaghetti    Squash    Vegetables  
Last updated 6/12/2012 12:47:14 AM. Recipe ID 7856. Report a problem with this recipe.
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      Title: Oriental spaghetti squash
 Categories: Vegetables, China
      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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Recipe ID 7856 (Apr 03, 2005)

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