spaghetti squash and sw balsamic bell pepper sauce

[Guest guest]

I tried one similar to this -- i used a black beans and corn salsa and tossed it

with still warm spaghetti sauce-- balsamic vinaigrette with a pinch of dried

minced chipotle chile.... salad.

 

 

 

* Exported from MasterCook *

 

Spaghetti Squash and SW Balsamic, Bell Pepper Sauce

 

Recipe By :BH & G Spring 1990, Low-Cal Recipes

Serving Size : 8 Preparation Time :1:30

Categories : Light Vegetables

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

3 pounds spaghetti squash (1 medium) -- cut in half

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/4 cup diced onion

1/4 cup canned broth

2 tablespoons minced fresh parsley or cilantro

1 teaspoon olive oil -- optional

1 tablespoon wine vinegar or balsamic

1/4 teaspoon ground cumin

1 teaspoon minced garlic -- optional

1/3 cup pitted black olives -- sliced

1/3 cup dry roasted peanuts -- coarsely chopped

 

1. Cook squash halves. [Microwaves: Cut side down on dish, a little water,

vented cover. 100%-High about 7 minutes; test every minute thereafter. Let stand

2 minutes.]

 

2. Meanwhile, for sauce, in a medium saucepan combine pepper, onion, broth,

cilantro, vinegar, optional garlic, cumin, up to 3 teaspoons of oil (optional)

and 1/4 teaspoon salt. Bring to boiling; reduce heat. Cook, covered, 5 to 7

minutes or till peppers and onions are tender. Remove from heat.

 

3. Use fork to shred and separate squash bulp into strands; reserve shells.

Toss the pulp, the sauce, and the olives to distribute. Fill shells with squash

mixture. On cookie sheet, bake shells 8 to 10 minutes at 350F to warm and

slightly crisp (or Microwave 2 - 4 minutes).

 

4. Serve hot or refrigerate for 2 hours (Salad). Top with chopped dry-rosted

peanuts.

 

REVIEW [mc-recipes]: omit olive and peanuts; splash with oil.

 

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

 

Per Serving (excluding unknown items): 109 Calories; 5g Fat (38.9% calories from

fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 129mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Serve hot. Southwest-Style Spaghetti Squash looks like pasta but has

only half the calories of buttered spaghetti side dishes. This recipe was posted

(1996) on the web as " Confetti Spaghetti Squash. "

 

Nutr. Assoc. : 5074 0 0 0 1582 383 0 5458 0 0 0 4407

 

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