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Ingredientes
- 1/4 c. low sodium vegetable broth
- 1 c. minced summer squash, see notes
- 1/2 ounce dry mushrooms, assorted
- 1/4 c. sliced green onions
- 1 Tbsp. minced fresh basil
- 1 Tbsp. minced fresh thyme
- 1 x clove garlic, chopped
- 1/4 tsp pepper
- 1 1/2 c. cooked spaghetti squash
- 1 med tomato, minced
- 4 x bell peppers, any color
- 1/4 c. nonfat Swiss cheese, or possibly lowfat Or possibly cheddar cheese, shredded
Direcciones
- Notes and Preparation
- SUMMER SQUASH: zucchini, yellow crookneck, or possibly sunburst summer squash.
- MUSHROOMS: Frieda's Dry Pasta Blend Mushrooms, soaked according to package directions, liquid removed, and minced.
- In a skillet, heat chicken broth to simmering. Add in squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 min, or possibly until vegetables are tender. Remove from heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and throw away veins and seeds.
- Spoon filling into peppers; sprinkle on shredded cheese. Add in tops back to bell peppers. Place in a shallow baking dish sprayed with non-stick cooking spray.
- Cover and bake in a 375F oven for 30 to 35 min, or possibly till heated through.
- Makes generous 4 side-dish servings.
- TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high till soft sufficient to cut and core. Rub with spice or possibly herb and finish cooking in the oven (350F) or possibly on the grill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 25 | 30% |
| Total Fat 2.88g | 4% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 86mg | 4% |
| Potassium 413mg | 12% |
| Total Carbs 11.34g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.86g | 4% |
| Protein 4.24g | 7% |
