1 spaghetti squash - (abt 3 lbs)
2 carrots
2 green bell peppers
2 red bell peppers
1 cup low-sodium vegetable broth
1 teaspoon dried basil
1/4 teaspoon freshly-ground black pepper
1/4 cup grated Parmesan cheese
Directions: one line for each direction. When saved the lines will be numbered.
Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on High 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups squash (reserve any remaining squash for another use).
Spray a large nonstick skillet or wok with nonstick cooking spray; heat. Add the carrots and bell peppers; cook, stirring as needed, until tender-crisp, 7 to 8 minutes.
Stir in the spaghetti squash, broth, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with the cheese.
This recipe yields 6 servings.
Per Serving: 92 Calories, 3 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 144 mg Sodium, 14 g Total Carbohydrate, 3 g Dietary Fiber, 4 g Protein, 118 mg Calcium.
Serving Provides: 2 Fruit/Vegetables.
Points Per Serving: 1.
Comments: Don't worry if your skillet or wok isn't big enough; this flavorsome dish works well in a large Dutch oven, too.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 48
Calories from Fat 21.0%
Total Fat
1g
Cholesterol
3mg
Sodium
72mg
Carbohydrate
8g
Dietary Fiber
2g
Protein
2g
Points 1
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* "Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers
