1\/4 C. Low-salt chicken broth
\n1 C. Chopped zucchini, yellow crookneck, pattypan, scallopini, or sunburst summer squash
\n1\/2 C. Shiitake mushrooms or brown mushrooms, chopped
\n1\/4 C. Green onion, sliced
\n1 T. Fresh basil, chopped or 1 tsp. crushed dried basil
\n1 T. Fresh thyme, chopped, or 1 tsp. crushed dried thyme
\n1 clove Garlic, minced
\n1\/4 tsp. Pepper
\n1-1\/2 C. Spaghetti squash cooked, seeded, and fluffed into strands
\n4 Sweet bell peppers, any color
\n1\/4 C. Shredded nonfat or low-fat swiss or cheddar cheese<\/p>\n
In a skillet, heat chicken broth to simmering. Add squash, mushrooms, onion, herbs, garlic and pepper. Simmer, uncovered, stirring occasionally, for 4 minutes, or until vegetables are tender. Remove from heat. Stir in spaghetti squash. Slice tops off of bell peppers and discard seeds. Spoon filling into peppers; sprinkle on shredded cheese. Add tops. Place in a shallow baking dish sprayed with aerosol cooking spray. Cover and bake in a 375 F oven for 30 to 35 minutes, or until heated through.<\/p>\n
Yield: 4 servings
\nCalories: 73
\nFat: 2g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. Low-salt chicken broth 1 C. Chopped zucchini, yellow crookneck, pattypan, scallopini, or sunburst summer squash 1\/2 C. Shiitake mushrooms or brown mushrooms, chopped 1\/4 C. Green onion, sliced 1 T. Fresh basil, chopped or 1 tsp. crushed dried basil 1 T. Fresh thyme, chopped, or 1 tsp. crushed dried thyme 1 clove Garlic, minced 1\/4 tsp. Pepper 1-1\/2 C. Spaghetti squash cooked, seeded, and fluffed into strands 4 Sweet bell peppers, any color 1\/4 C. Shredded nonfat or…<\/p>\n