Title: Frieda's Spaghetti-Stuffed Peppers
Categories: Veg07
Yield: 4 servings

1/4 c Low sodium vegetable broth
1 c Chopped summer squash; see
-notes
1/2 oz Dried mushrooms; assorted
1/4 c Sliced green onions
1 tb Chopped fresh basil
1 tb Chopped fresh thyme
1 Clove garlic; minced
1/4 ts Pepper
1 1/2 c Cooked spaghetti squash
1 md Tomato; chopped
4 Bell peppers; any color
1/4 c Nonfat Swiss cheese; or
-lowfat
OR cheddar cheese; shredded

Notes and Preparation

SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash.
MUSHROOMS: Frieda's Dried Pasta Blend Mushrooms, soaked according to
package directions, drained, and chopped.

In a skillet, heat chicken broth to simmering. Add squash, mushrooms,
onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally,
for 4 minutes, or till vegetables are tender. Remove from heat. Stir in
Spaghetti Squash and tomato. Slice tops off bell peppers and discard veins
and seeds. Spoon filling into peppers; sprinkle on shredded cheese. Add
tops back to bell peppers. Place in a shallow baking dish sprayed with
non-stick cooking spray. Cover and bake in a 375F oven for 30 to 35
minutes, or until heated through. Makes generous 4 side-dish servings.

1996, 1997 Frieda's Inc.

TIP: Partially cook a whole spaghetti squash, fork-pricked, in the
microwave on high until soft enough to cut and core. Rub with spice or herb
and finish cooking in the oven (350F) or on the grill.

Recipe by: Frieda's Product, LA, CA

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