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Spaghetti Squash Stir Fry
Source: dLife

Stir-fried spaghetti squash, carrots, and peppers in broth.

Rating:
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 56.8
Total Carbs 9.3 g
Dietary Fiber 1.1 g
Sugars 1.6 g
Total Fat 1.7 g
Saturated Fat 0.9 g
Unsaturated Fat 0.2 g
Potassium 150.8 mg
Protein 2.5 g
Sodium 106.4 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. With a sharp knife make a few holes in the squash.
  2. Put squash on a paper plate in the microwave and cook on high for 10 minutes.
  3. Rotate squash and cook on high an additional 10 minutes until soft. Let stand 5 minutes.
  4. Cut squash in half lengthwise and take out all the seeds.
  5. Use a fork to scrape out 6 cups of the squash. It will come out looking like spaghetti (If any squash remains save for another day or double the recipe).
  6. Spray nonstick cooking spray into a large nonstick pan and heat.
  7. Stir in the carrots and bell peppers cooking until tender, about 7 minutes.
  8. Add in the squash, broth, basil, and black pepper. Heat thoroughly for about 2 minutes.
  9. Serve with grated cheese.

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