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Nancy's Kitchen - Tried and Tested Recipes
Squash Salad Recipe

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

Bring chicken broth to a boil in a medium suacepan, and add sun-dried tomatoes. 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 tablespoons.

Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom mixture and su-dried tomato strips, and toss well. Sprinkle with pine nuts and cheese.
Yield: 6 servings

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