Sweet Pepper-Squash Bake

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Sweet Pepper-Squash Bake Ingredients

1 ts Olive oil	1/2 ts Salt
2 c Chopped red bell pepper	1/8 ts Crushed red pepper
1 c Chopped onion	3 c Cooked spaghetti squash
2 Cloves garlic, minced	Vegetable cooking spray
1/2 c No-salt-added chicken broth	1/2 c Reduced-fat sharp cheddar
1 ts Dried basil

Instructions for Sweet Pepper-Squash Bake

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and garlic; saute 3 minutes. Add broth and next 3 ingredients; cook 4 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in squash. Spoon mixture into a 1-quart casserole coated with cooking spray; sprinkle with cheese. Bake at 350 degrees for 15 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup). Per serving: 99 Calories; 3g Fat (25% calories from fat); 6g Protein; 12g Carbohydrate; 3mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, October 1994, page 134 Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.

Main Ingredient: ChickenCuisine: Uncategorized

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