Sweet Pepper-Squash Bake

Recipe Ingredients

1 teaspoon	5ml	Olive oil
2 cups	292g / 10oz	Chopped red bell pepper
1 cup	62g / 2.2oz	Chopped onion
2		Garlic - minced
1/2 cup	118ml	No-salt-added chicken broth
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Crushed red pepper
3 cups	711ml	Cooked spaghetti squash
		Vegetable cooking spray
1/2 cup	73g / 2.6oz	Reduced-fat sharp cheddar cheese - (1 ounce)
		Finely shredded

Recipe Instructions

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 350F for 15 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup).

Source:
Cooking Light, October 1994, page 134

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