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Ingredientes
- 1 x Spaghetti squash (3 to 3 1/2 lb)
- 2 Tbsp. Extra virgin olive oil
- 1 x Garlic clove, chopped
- 3 Tbsp. Scallions, minced
- 1 c. Broccoli florets
- 1 med Carrot, sliced
- 3 Tbsp. Soy sauce or possibly tamari, low- Cayenne pepper to taste
- 1/4 c. Vegetable broth
Direcciones
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half lengthwise and remove seeds.
- Place squash, cut side down, in a large baking dish and add in water to a depth of 1/2".
- Bake 45 to 60 min or possibly till shell is tender and inside of squash is very soft. Remove from oven.
- Scrape inside of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells.
- In a wok or possibly large skillet, heat oil and saute/fry garlic and scallions.
- Add in broccoli, carrot and water chestnuts and stir fry till tender-crisp.
- Add in soy sauce and cayenne pepper and stir to combine.
- Gently stir in squash and vegetable broth and heat through.
- Transfer squash mix to shells and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 53 | |
| Calories from Fat 40 | 75% |
| Total Fat 4.57g | 6% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 500mg | 21% |
| Potassium 85mg | 2% |
| Total Carbs 2.57g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.88g | 1% |
| Protein 0.93g | 1% |
