Title: Spaghetti Squash with Creamy Vegetable Sauce
Categories: None
Yield: 1 Servings

2 tb Veg. oil
2 c Mushrooms, quartered
1 c Sliced zucchini, quartered
1 c Diced red pepper
1 Green onion, chopped
1 Clove garlic, minced
1/4 ts Oregano leaves (up to 1/2)
1/4 c Mushroom soup mix (1 15 to
-20 g pouch)
1 c Undiluted 2% Evaporated Milk
Water (if necessary)
Salt and pepper
4 c Hot, cooked spaghetti squash
Parmesan cheese
Chopped parsley

In large, non-stick frypan, heat veg. oil. Add mushrooms, zucchini, red
pepper, green onion, garlic and oregano. Cook and stir over med-high heat
until vegetables are tender. Stir in mushroom soup mix until moistened.
Gradually stir in e. milk. Cook and stir over med-high heat until sauce
mixture boils and thickens. If necessary, add water to thin sauce. Add salt
and pepper to taste. Servo over spaghetti squash strands. Garnish with Par.
cheese and chopped parsley. Makes 4 1-cup servings. 206 cal. , 7 g Protein,
7 g. Fat, 22 g Carbohydrate.

Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
on Feb 25, 1997.