Spaghetti Squash Stir-Fry

By á-174942

Ingredients

• 1 spaghetti squash - (abt 3 lbs)
• 2 carrots julienned
• 2 green bell peppers seeded and julienned
• 2 red bell peppers seeded and julienned
• 1 cup low-sodium vegetable broth
• 1 teaspoon dried basil
• 1/4 teaspoon freshly-ground black pepper
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

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.