Spaghetti Squash with Vegetable Ragout (WW)

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* Exported from MasterCook *

 

Spaghetti Squash with Vegetable Ragout

 

Recipe By : Weight Watchers, March 1999

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

2 cups frozen black-eyed peas

1 bag frozen vegetable gumbo mixture (such -- (16 ounces)

as McKenzie's)

2 cans chunky garlic and herb tomato sauce -- (15 ounces

each)

1 1/2 teaspoons Creole seasoning

1/4 teaspoon ground red pepper

1 spaghetti squash -- (2 1/2-pounds)

 

1. Bring 1 cup water to a boil in a large saucepan; add peas. Cover reduce

heat, and simmer 35 minutes or until tender. Add frozen gumbo mixture and

next 3 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes or

until thoroughly heated. Set aside; keep warm.

 

2. Pierce squash several times with a fork, and place on paper towels in a

microwave oven. Microwave at HIGH 15 minutes or until tender, turning

squash every 3 minutes. Let squash stand 5 minutes; cut in half lengthwise,

and discard seeds. Remove spaghetti-like strands with a fork to yield about

6 cups. Spoon vegetable mixture over squash. Yield: 6 servings (serving

size: 1 cup squash and about 1 cup vegetable mixture).

 

Points: 3

 

Per serving: Cal 220(13% from fat); Pro 7.9g; Fat 3.1g(sat 0.2g): Carb 40g;

Fib 7g; Chol 0mg; Iron 2.7mg; Sod 780mg; Calc 178mg.

 

KES 3/12/99

 

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