Category : General

Yield: 6 Servings

Ingredients (Help):
1 Spaghetti squash (3 to 3 1/2
2 tb Olive oil
1 Garlic clove; minced
3 tb Scallions; chopped
1 c Broccoli florets
1 md Carrot; sliced
3 tb Soy sauce or tamari, low-
Cayenne pepper to taste
1/4 c Vegetable broth

Preheat oven to 375 degrees.

Cut spaghetti squash in half lengthwise and remove seeds.

Place squash, cut side down, in a large baking dish and add water to
a depth of 1/2".

Bake 45 to 60 minutes or until shell is tender and inside of squash
is very soft. Remove from oven.

Scrape inside of squash with a fork to remove spaghetti-like flesh.
Set aside and reserve shells.

In a wok or large skillet, heat oil and saute garlic and scallions.

Add broccoli, carrot and water chestnuts and stir fry until

Add soy sauce and cayenne pepper and stir to combine.

Gently stir in squash and vegetable broth and heat through.

Transfer squash mixture to shells and serve.

Per serving: 115 cal; 3 g prot; 79 mg sod; 16 g carb;
6 g fat; 0 mg chol;
50 mg calcium

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