SPAGHETTI SQUASH WITH PEPPER SAUCE (4.5 PTS) Recipe - Cooking Index
SPAGHETTI SQUASH WITH PEPPER SAUCE (4.5 PTS) Recipe - Cooking Index
| 1 | Spaghetti squash (about 3 lbs.) - halved lengthwise | |
| 2 | Olive oil | |
| 1 | Onion - cubed (large) | |
| 2 | Garlic - peeled and minced | |
| 1 | Red bell peppers - cubed | |
| 1/2 | Unsalted chicken broth | |
| 1/2 | Oregano | |
| 1/2 | Basil | |
| 1/8 | Red pepper flakes (optional) | |
| 1/2 | Shredded part-skim mozzarella cheese | |
| 1/2 | Part-skim ricotta cheese |
Preheat oven to 375*. Place spaghetti squash, cut side down, in a 9x13
inch
baking pan. Add 1/2 inch water; cover the pan. Bake in preheated oven 45
minutes or until tender.
Meanwhile, heat oil in large nonstick skillet. Add onion and garlic; saute
5
minutes. Add the pepper cubes; saute 5 minutes. Add chicken brtoh, and
spices. Bring to boil, lower heat and simmer 10 minutes or until peppers
are
tender. Transfer the mixture to a food processor; cover and process until
mixture forms chunky sauce. Return to skillet; keep warm over low heat.
Discard seeds and fiber from the squash. Fluff the spaghetti-like strands
with a form and divide among four heated plates. Spoon sauce over each
portion and top with mozzarella and ricotta.
Per serving: 200 cal, protein 12g, carb 23g, fat 9g, cholesterol 18 mg,
sodium 121 mg, potassium 885 mg, fiber 8g
Exchanges: med. meat 1-1/4, bread 1, Veg 1-1/2, fat 1/2
Original Poster: Cheri Hadda
Shared by: Paulissa; DougsDelights
MC Formatted & WW Pointed by Mary [[email protected]]10/14/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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