Spaghetti-Stuffed Peppers Recipe
Summary
Ingredients
| Low fat chicken broth | 60 Milliliter (1/4 Cup) | |
| Chopped zucchini/Yellow crookneck, pattypan, scaloppini/ sunburst squash | 240 Milliliter (1 Cup) | |
| Shiitake mushrooms/Brown mushrooms | 120 Milliliter, chopped (1/2 Cup) | |
| Sliced green onion | 60 Milliliter (1/4 Cup) | |
| Basil/1 teaspoon crushed dried basil | 15 Milliliter, chopped (1 Tablespoon) | |
| Thyme/1 teaspoon crushed dried thyme | 15 Milliliter, chopped (1 Tablespoon) | |
| Garlic | 1 Clove (5 gm), minced | |
| Pepper | 3⁄10 Teaspoon | |
| Spaghetti squash | 355 Milliliter, cooked, seeded and fluffed into strands (1 1/2 Cups) | |
| Sweet bell peppers | 4 (Any Color) |
Nutrition Facts
Serving size: Complete recipe
Calories 388 Calories from Fat 27
% Daily Value*
Total Fat 4 g5.5%
Saturated Fat 0.78 g3.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 137.8 mg5.7%
Total Carbohydrates 87 g29.1%
Dietary Fiber 17.9 g71.4%
Sugars 9.9 g
Protein 15 g30.2%
Vitamin A 91.2% Vitamin C 173.8%
Calcium 25.8% Iron 37.8%
*Based on a 2000 Calorie diet
Directions
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 cooked 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 (190°C) oven for 30-35 minutes, or until heated through.
Chef
