Spaghetti Squash Stir-fry

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 spaghetti squash (about 3 pounds)
• 2 carrots, julienned
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 green bell peppers, seeded and julienned
• 2 red bell peppers, seeded and julienned
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon basil, dried
• 1/2 teaspoon pepper
• 1/4 cup parmesan cheese, grated

Recipe

• 1 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).
• 2 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.
• 3 stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. serve, sprinkled with cheese.