Spaghetti Squash Stir-Fry

recipe
"My mom introduced me to spaghetti squash when I was a girl growing up in Spokane. I liked it so much that years later I prepared it for my boyfriend, who is now my husband," says Jane Shapton.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 97
Caloriesfromfat 20 %
Protein 3.2 g
Fat 2.1 g
Satfat 0.8 g
Carbohydrate 18 g
Fiber 4.1 g
Sodium 105 mg
Cholesterol 2.6 mg

Ingredients

1 spaghetti squash (3 lb.)
1 green bell pepper (6 oz.)
1 red bell pepper (6 oz.)
2 carrots (6 oz. total)
1/2 cup vegetable broth
1 tablespoon dried basil
1/4 teaspoon pepper
Salt
1/4 cup grated parmesan cheese

Preparation

1. Pierce squash in several places with a sharp knife. Set squash in a microwave oven and cook at full power (100%) until soft when pressed, 10 to 12 minutes; turn squash over after 5 minutes.

2. Meanwhile, rinse, stem, and seed bell peppers. Peel carrots. Cut bell peppers and carrots into matchstick-size slivers.

3. When squash is tender, cut open and scoop out and discard seeds. Scoop out tender squash strands and reserve.

4. Set a 10- to 12-inch nonstick frying pan over high heat. Add bell peppers and carrots. Stir often until carrots are tender-crisp, 5 to 7 minutes.

5. Add broth, basil, pepper, and squash strands. Stir until squash is hot. Add salt to taste.

6. Pour vegetables into a dish. Sprinkle with cheese.

Note:

Jane Shapton, Portland, Oregon,

October 1998
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