Zesty Squash Salad

Recipe Ingredients

3/4 cup	177ml	No-salt-added chicken broth
3/4 cup	177ml	Sun-dried tomatoes - packed without oil
1 cup	237ml	Fresh mushrooms - sliced
1/4 cup	15g / 0.5oz	Onion - chopped
1		Garlic - minced
2 1/2 cups	592ml	Spaghetti squash - cooked
1 cup	62g / 2.2oz	Seeded chopped tomato
1 teaspoon	5ml	Dried basil
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Pine nuts - toasted
1 tablespoon	15ml	Grated Romano or parmesan cheese

Recipe Instructions

Bring chicken broth to a boil in a medium sauce pan, and add sun-dried tomatoes. Remove from heat; cover and let stand 10 minutes.

Remove tomatoes from broth with a slotted spoon, reserving broth. Cut tomatoes into strips, and set aside.

Add mushrooms, onion, and garlic to broth, and bring to a boil.

Reduce heat, and simmer, uncovered, 10 minutes or until liquid is reduced to about 3 tablespoons.

Combine squash, chopped tomato, basil, and pepper in a bowl.

Add mushroom mixture and sun-dried tomato strips, and toss well.

Sprinkle with pine nuts and cheese

Source:
Cooking Light, October 1994, page 134

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