Spaghetti Squash Stir Fry

Paulissa's notes:  Most of my inlaws are vegetarians and my mother-in-law
LOVES this recipe.  You can use any veggies you have on hand in addition to the
spaghetti squash.


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