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Spaghetti Squash Stir-Fry





Yields
Makes 6 servings

"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.

 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
Step 1
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.

Step 2
2

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

Step 3
3

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

Step 4
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.

Step 5
5

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

Step 6
6

Pour vegetables into a dish. Sprinkle with cheese.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 97Calories from Fat 20
% Daily Value *
Total Fat 2.1g4%

Saturated Fat 0.8g4%
Cholesterol 2.6mg1%
Sodium 105mg5%
Total Carbohydrate 18g6%

Dietary Fiber 4.1g17%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.