Spaghetti Squash Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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My mom introduced me to spaghetti squash when I was a girl growing up in Spokane. I liked it so much that years later I prepared it for my boyfriend, who is now my husband, says Jane Shapton. Ingredients:
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 |
Directions:
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.
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