LOCATION: Recipes >> Vegetables >> Spaghetti Squash 06
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Spaghetti Squash 06
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Low-Fat Western Spaghetti Squash
6 cups water
1 large spaghetti squash
10 dried tomatoes, halved
1/4 cup vegetable broth
1/2 cup chopped scallions
1 Tablespoon chopped hot pepper
1 teaspoon minced garlic
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 Tablespoon lime juice
In large pot of boiling water, cook whole squash for 20 to 30
minutes. Carefully remove from water; cool. Halve squash lengthwise,
remove seeds. Using a fork, comb the flesh into a large bowl; keep
hot. Meanwhile, place dried tomatoes in small bowl; add enough
boiling water to cover. Soak for 3 minutes, drain and julienne. In
nonstick skillet, heat broth over medium heat, add scallions, pepper
and garlic; saute 1 minute. Add cilantro and cumin; saute for 1
minute. Remove from heat. In large bowl with squash, add scallion
mixture, tomatoes and lime juice; mix well and serve immediately.
Makes 4 servings.
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