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Spaghetti Squash with Stir- Fry Vegetables
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| INGREDIENTS Serves: Prep: 5min Cook: 24min Total: 29min | |
| 1 medium | spaghetti squash, (2 1/2 - 3 pounds) |
| 1 teaspoon | olive oil |
| 1 bag (10 ounces) | fresh or frozen Asian vegetable mix |
| 1/4 cup | prepared stir-fry sauce |
DIRECTIONS
With a fork, pierce the skin of the spaghetti squash and place on a microwaveable dish. Cover with wax paper and microwave on high power for 5 to 7 minutes, rotate, and microwave for 3 to 5 minutes longer, or until tender. Let stand for 10 minutes, then cut in half and scrape the squash strands into a large serving bowl.
Meanwhile, warm the oil in a large skillet over medium-high heat and add the vegetable mix. Cook, tossing, for 5 to 7 minutes, or until the vegetables are crisp-tender. Add the stir-fry sauce and turn the vegetables to coat. Cook for 5 minutes longer. Add to the spaghetti squash, toss gently, and serve.
NUTRITIONAL FACTS PER SERVING
CALORIES 149.9 CAL
FAT 3.3 G
SATURATED FAT 0.4 G
SODIUM 721.2 MG
CARBOHYDRATES 27.2 G
TOTAL SUGARS 3.5 G
DIETARY FIBER 1.7 G
PROTEIN 5.1 G
SEE MORE NUTRITIONAL FACTS >
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