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serves 5
vegetable cooking spray
1 tsp. olive oil
2 c. red bell pepper, chopped
1 Tbsp. chopped chives
3 cloves garlic, minced
1/2 c. chicken broth(IC friendly)
1-1/4 tsp. dried basil
1/4 tsp. salt
1/2 tsp. onion powder(if can tolerate)
3 c. spaghetti squash-- cooked and drained
2 Tbsp. grated Parmesan cheese (in cardboard can is the most tolerated)
Butter a 1-quart casserole or spray with vegetable cooking spray and set it aside.
Heat the olive oil in a large skillet over medium heat. Add bell pepper, chives, and garlic; saute 2 or 3 minutes. Add chicken broth, basil, salt, and onion powder. Cook 3 to 4 minutes or until liquid is almost gone, stirring frequently. Remove from heat; stir in cooked spaghetti squash. Spoon mixture into casserole dish. Sprinkle with grated cheese if desired.
Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated.
vegetable cooking spray
1 tsp. olive oil
2 c. red bell pepper, chopped
1 Tbsp. chopped chives
3 cloves garlic, minced
1/2 c. chicken broth(IC friendly)
1-1/4 tsp. dried basil
1/4 tsp. salt
1/2 tsp. onion powder(if can tolerate)
3 c. spaghetti squash-- cooked and drained
2 Tbsp. grated Parmesan cheese (in cardboard can is the most tolerated)
Butter a 1-quart casserole or spray with vegetable cooking spray and set it aside.
Heat the olive oil in a large skillet over medium heat. Add bell pepper, chives, and garlic; saute 2 or 3 minutes. Add chicken broth, basil, salt, and onion powder. Cook 3 to 4 minutes or until liquid is almost gone, stirring frequently. Remove from heat; stir in cooked spaghetti squash. Spoon mixture into casserole dish. Sprinkle with grated cheese if desired.
Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated.
