1 spaghetti squash(about 3 pounds)
2 carrots, julienned
2 green bell peppers, seeded and julienned
2 red bell peppers, seeded and julienned
1 cup low sodium vegetable broth
1 tsp dry basil
1/4 tsp black pepper
1/4 cup parmesan cheese
Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on High 20 mins, until just softened, turning once during cooking. Let stand 5 mins. Cut the squash in half lengthwise and remove seeds. Using a fork, scoop out the pulp. Measure out 6 cups squash (reserve any remaining squash for another use) Spray a large nonstick skillet or wok with
nonstick cooking spray; heat. Add the carrots, and bell peppers; cook, stirring as needed, until tender crisp, 7-8 mins. Stir in the spaghetti squash, broth, basil and black pepper; cook until heated thru, about 2 mins. Serve, sprinkled with the cheese. 8 servings
Points: 1, Exchanges: 2 fruit/vegetables
Per serving: cal 92, fat 3g, chol 4mg, sod 144mg,
carb 14g, fiber 3g, pro 4g, calc 118mg
