From Paulette Vickery's Recipe Collection

WW: SPAGHETTI SQUASH STIR FRY

vegetables

1 each spaghetti squash, 3 pounds
2 each carrots, julienned
2 each green bell peppers julienned
2 each red bell peppers julienned
1 cup vegetable broth
1 teaspoon dried basil
1/4 teaspoon black pepper
1/4 cup parmisan cheese

Pierce squash with a knife tip in several places. Place on a plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes. Cut squash in half lengthwise and remove the seeds. Using a fork scoop out the pulp. Measure 6 cups squash. Reserve any remaining squash for another use. Spray a large nonstick skillet with Pam, heat. Add carrots and bell peppers. Cook, stirring as needed, until tender crisp, 7-8 minutes. Stir in spaghetti squash, broth, basil, and black pepper. Cook until heated through, about 2 minutes. Serve, sprinkled with parmisan cheese. Per serving: calories 92, total fat 3 G, saturated fat 1 G, cholesterol 4 MG, sodium 144 MG, carbohydrate 14 G, fiber 3 G, protein 4 G, calcium 118 MG, points 1.

Yield: 8 servings




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