Title: Peanutty Spaghetti Squash
Categories: Vegetarian, Vegan
Yield: 6 Servings

1 Spaghetti squash (2 1/2 to
3 Lb)
2 tb Olive oil
1 Garlic clove -- minced
3 tb Scallions -- chopped
3 tb Cilantro -- fresh
1/4 c Peanuts, unsalted --
Chopped
1/2 ts Cumin
pn Salt
1/4 c 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
spaghetti-like 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