Title: Oriental Spaghetti Squash
Categories: Vegetables, China, Archived
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

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