Zesty Squash Salad Recipe

Zesty Squash Salad Recipe

Yield: 7 Servings
Recipe by luhu.jp

Ingredients:
3/4 cup: No-salt-added chicken broth,
3/4 cup: Sun-dried tomatoes, packed without oil
1 cup: Sliced fresh mushrooms,
1/4 cup: Chopped onion,
1: Garlic, minced
2 1/2 cup: Cooked spaghetti squash,
1 cup: Seeded chopped tomato,
1 tsp: Dried basil,
1/4 tsp: Pepper,
3 tbsp: Pine nuts, toasted
1 tbsp: Grated Romano or Parmesan cheese,

Directions:

Bring chicken broth to a boil in a medium suacepan, and add sun-dried
tomat oes. Remove from heat; cover and let stand 10 minutes. Remove
tomatoes from broth with a slotted spoon, reserving broth. Cut
tomatoes into strips, and set aside.

Add mushrooms, onion, and garlic to broth, and bring to a boil.
Reduce heat , and simmer, uncovered, 10 minutes or until liquid is
reduced to about 3 t ablespoons.

Combine squash, chopped tomato, basil, and pepper in a bowl. Add
mushroom m ixture and su-dried tomato strips, and toss well. Sprinkle
with pine nuts a nd cheese. Yield: 7 servings (serving size: 1/2
cup). From MC-recipe mailing list. - - - - - - - - - - - - - ~ - - -
~ Per serving: 57 Calories; 2g Fat (31% calories from fat); 4g
Protein; 8g Ca rbohydrate; 1mg Cholesterol; 196mg Sodium Nutr. Assoc.
: 0 0 0 0 0 5074 5296 0 0 0 1281


Source from luhu.jp