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Oriental spaghetti squash
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Oriental, Pastas & Noodles, Squash, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Spaghetti squash (3 to 3 ?/td> | | | -lb) | | 2
| tbsp | Olive oil | | 1
| | Garlic clove, minced | | 3
| tbsp | Scallions, chopped | | 1
| cup | Broccoli florets | | 1
| med | Carrot, sliced | | 3
| tbsp | Soy sauce or tamari, low- | | | -sodium | | | Cayenne pepper to taste | | 1/4
| cup | Vegetable broth |
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Procedures:
| 1 | Preheat oven to 375 degrees. | | 2 | Cut spaghetti squash in half lengthwise and remove seeds. | | 3 | Place squash, cut side down, in a large baking dish and add water to a depth of ?. | | 4 | Bake 45 to 60 minutes or until shell is tender and inside of squash is very soft. | | 5 | Remove from oven. | | 6 | Scrape inside of squash with a fork to remove spaghetti-like flesh. | | 7 | Set aside and reserve shells. | | 8 | In a wok or large skillet, heat oil and saute garlic and scallions. | | 9 | Add broccoli, carrot and water chestnuts and stir fry until tender-crisp. | | 10 | Add soy sauce and cayenne pepper and stir to combine. | | 11 | Gently stir in squash and vegetable broth and heat through. | | 12 | Transfer squash mixture to shells and serve. | | 13 | 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 deeann |
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