Veggies: Asian Spaghetti Squash
Source of Recipe
fooddownunder.com
List of Ingredients
1 spaghetti squash
2 tablespoon olive oil
1 clove Garlic minced
3 tablespoon Scallions chopped
1 cup Broccoli Florets
1 medium Carrot sliced
3 tablespoon Soy sauce
Cayenne pepper to taste
1/4 cup vegetable broth Recipe
Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and remove seeds.Place squash, cut side down, in a large baking dish and add water to a depth of 1/2". Bake 45 to 60 minutes or until shell is tender and inside of squash is very soft. Remove from oven. Scrape inside of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells.
In a wok or large skillet, heat oil and saute garlic and scallions. Add broccoli, carrot and water chestnuts and stir fry until tender-crisp. Add soy sauce and cayenne pepper and stir to combine. Gently stir in squash and vegetable broth and heat through. Transfer squash mixture to shells and serve.
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