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Title: Zesty Squash Salad Categories: Salads Yield: 7 Servings 3/4 c No-salt-added chicken broth 3/4 c Sun-dried tomatoes; packed -without oil 1 c Sliced fresh mushrooms 1/4 c Chopped onion 1 Garlic; minced 2 1/2 c Cooked spaghetti squash 1 c Seeded chopped tomato 1 ts Dried basil 1/4 ts Pepper 3 tb Pine nuts; toasted 1 tb Grated Romano or Parmesan -cheese Bring chicken broth to a boil in a medium suacepan, and add sun-dried tomat oes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with a slotted spoon, reserving broth. Cut tomatoes into strips, and set aside. Add mushrooms, onion, and garlic to broth, and bring to a boil. Reduce heat , and simmer, uncovered, 10 minutes or until liquid is reduced to about 3 t ablespoons. Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom m ixture and su-dried tomato strips, and toss well. Sprinkle with pine nuts a nd cheese. Yield: 7 servings (serving size: 1/2 cup). From MC-recipe mailing list. Per serving: 57 Calories; 2g Fat (31% calories from fat); 4g Protein; 8g Ca rbohydrate; 1mg Cholesterol; 196mg Sodium Nutr. Assoc. : 0 0 0 0 0 5074 5296 0 0 0 1281 Posted to MC-Recipe Digest V1 #515 by Patrick & Sarah Gruenwald |