Free Recipe Zesty Squash Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Zesty Squash Salad Recipe
3/4 c No-salt-added chicken broth
3/4 c Sun-dried tomatoes; packed
-without oil
1 c Sliced fresh mushrooms
1/4 c Chopped onion
1 Garlic; minced
2-1/2 c Cooked spaghetti squash
1 c Seeded chopped tomato
1 ts Dried basil
1/4 ts Pepper
3 tb Pine nuts; toasted
1 tb Grated Romano or Parmesan
-cheese
Zesty Squash Salad Preparation
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 Posted to MC-Recipe Digest V1 #515 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Dec 13, 1996
Cooking Temperature:
Recipe Serves: 7
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