Asian Spaghetti Squash
1 spaghetti squash (3 to 3 1/2 lb)
2 tablespoons olive oil
1 clove garlic, minced
3 tablespoons scallions, chopped
1 cup broccoli florets
1 medium carrot, sliced
1/2 cup canned water chestnuts
3 tablespoons soy sauce or tamari
Cayenne pepper to taste
1/4 cup vegetable broth
Heat oven to 375 degrees F. Halve squash lengthwise; remove seeds. Place cut side down in baking dish; add 1/2-inch of water. Bake 45 to 60 minutes, until tender. Remove from oven and scrape with a fork to remove flesh, separating into strands. Set aside and reserve shells.
In a large skillet, heat oil; saute garlic and scallions. Add broccoli, carrot and water chestnuts; stir fry until tender-crisp. Add soy sauce and cayenne pepper and stir to combine. Gently stir in squash and vegetable broth and heat through. Transfer squash mixture to shells and serve.
Serves 6.
From fooddownunder.com.