Recipe - Peanutty Spaghetti Squash

1 Spaghetti squash (2 One half to
3 Lb)
2 tablespoon Olive oil
1 Garlic clove minced
3 tablespoon Scallions chopped
3 tablespoon Cilantro fresh
One fourth cup Peanuts, unsalted
Chopped
One half teaspoon Cumin
pn Salt
One fourth cup 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
spaghettilike 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

Recipe By :

From: Date: 05/28

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