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Name: Peanutty Spaghetti Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 Lb); 2 tb olive oil; 1 Spaghetti squash (2 1/2 to; pn Salt; 3 tb Scallions -- chopped; 1/2 ts Cumin; 1/4 c Peanuts, unsalted --; Chopped; 1 Garlic clove -- minced; 1/4 c Vegetable broth; 3 tb Cilantro -- fresh

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INGREDIENTS

3 Lb)
2 tb olive oil
1 Spaghetti squash (2 1/2 to
pn Salt
3 tb Scallions -- chopped
1/2 ts Cumin
1/4 c Peanuts, unsalted --
Chopped
1 Garlic clove -- minced
1/4 c Vegetable broth
3 tb Cilantro -- fresh

Servings

INSTRUCTIONS

Preheat oven to 375 degrees. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in a large baking dish and add water to depth of 1/2". Bake 45 minutes or until shell is tender andinside of squash is very soft. Remove from oven and scrape insdie of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells. Heat oil in a large skillet and saute garlic and scallions. Add cilantro,peanuts, cumin and salt. Cook over mediumheat for 2 minutes. Gently stir in squahs and vegetable broth and heat through. Transfer to squash shells and serve. Per serving: 130 cal; 3 g prot; 59 mg sod; 24 g carb; 9 g fat, 0 mg chol, 42 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Peanutty Spaghetti Squash

3 Lb)
2 tb olive oil
1 Spaghetti squash (2 1/2 to
 pn Salt
3 tb Scallions -- chopped
1/2 ts Cumin
1/4 c Peanuts, unsalted --
 Chopped
1 Garlic clove -- minced
1/4 c Vegetable broth
3 tb Cilantro -- fresh

Preheat oven to 375 degrees.    Cut squash in half lengthwise and remove seeds.    Place squash, cut side down, in a large baking dish and add water to depth  of 1/2".    Bake 45 minutes or until shell is tender andinside of squash is very soft.    Remove from oven and scrape insdie of squash with a fork to remove  spaghetti-like flesh. Set aside and reserve shells.    Heat oil in a large skillet and saute garlic and scallions.    Add cilantro,peanuts, cumin and salt. Cook over mediumheat for 2 minutes.    Gently stir in squahs and vegetable broth and heat through.    Transfer to squash shells and serve.    Per serving: 130 cal; 3 g prot; 59 mg sod; 24 g carb; 9 g fat, 0 mg chol,  42 mg calcium  Vegetarian Gourmet, Autumn 92/MM by DEEANNE    Recipe By     :    From:                                 Date: 05/28    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (114g)
Recipe Makes: 6 Servings

Calories: 17
Calories from Fat: 11 (65%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 451.1mg		16 %
Potassium 7.1mg		0 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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