Ingredients
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1 spaghetti squash (about 3 pounds)
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2 carrots, julienned
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1 cup onion, chopped
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2 garlic cloves, minced
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2 green bell peppers, seeded and julienned
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1 cup vegetable broth
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2 tablespoons soy sauce
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1 teaspoon basil, dried
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1/2 teaspoon pepper
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1/4 cup parmesan cheese, grated
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2 red bell peppers, seeded and julienned
Instructions
- Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use).
- Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes.
- Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.