Spaghetti Squash Stir Fry

My in-laws are mostly vegetarians, and my mother-in-law loved this so much when
she came to our house to visit, that she requested the recipe.  It's quick and
easy to make and works with any veggies you have on hand.

Spaghetti Squash Stir-Fry
From Sunset




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

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.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 97(20% from fat); FAT 2.1g(sat 0.8g); PROTEIN 3.2g; CHOLESTEROL 2.6mg;
 SODIUM 105mg; FIBER 4.1g; CARBOHYDRATE 18g

Jane Shapton, Portland, Oregon
Sunset, OCTOBER 1998