Stir-Fried Spaghetti Squash with Dairy-Free Pesto Sauce

Recipe By :Healthwell Website

4 Points per serving

1 1/2 pounds spaghetti squash -- cooked ( 1 small)

3 cloves garlic

1 tablespoon pine nuts

1 cup packed fresh basil leaves

1/3 cup mellow barley miso

1 teaspoon tahini

3 tablespoons olive oil

1 small zucchini -- sliced

1 small Italian eggplant -- sliced

1 red pepper -- diced

3/4 cup fresh green peas -- or frozen

2 tablespoons water

"Unique among winter squash, spaghetti squash is mild and crunchy, with a pulp that's almost white in color. After cooking, the pulp may be raked out of the squash and pulled apart into strands that resemble spaghetti. It may be used as a substitute for spaghetti, in salads or stir-fries."

1. Cut squash in half horizontally; scrape out and discard seeds. With a fork, scrape out strands of squash from each half and set aside. Discard skins.

2. To make pesto, fit a food processor with metal chopping blade. Drop in garlic and pine nuts; process until minced. Scrape down sides of bowl and process twice, if necessary, for even mincing. Add basil and pulse until finely minced. Add miso, tahini and 1 tablespoon of olive oil. Process to blend. Transfer pesto to a bowl.

3. In large skillet or wok, stir-fry zucchini and eggplant in remaining oil until lightly browned and softened. Add squash and toss to coat with oil. Stir in peppers and peas, and continue to stir-fry until warmed through.

4. Whisk water into pesto and pour sauce over squash mixture. Toss to coat evenly. Garnish with additional basil leaves.

Yield: "6 servings"

Serving size (1 muffin)

Per MC nutritional analysis: Per Serving: 187 Calories, 10g Fat, 5g Fiber

Source: http://www.healthwell.com/naturalkitchen/recipes/spaghettisquash.cfm? ey=26

NOTES : Shared by Pamela S.