Recipe - Oriental Spaghetti Squash

1 Spaghetti squash (3 to 3 1/2
lb)
2 tablespoon Olive oil
1 Garlic clove; minced
3 tablespoon Scallions; chopped
1 cup Broccoli florets
1 md Carrot; cut or sliced up
3 tablespoon Soy sauce or tamari, low
sodium
Cayenne pepper to taste
One fourth cup 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 spaghettilike 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 tendercrisp.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip