Savory Spaghetti Squash(Low-Fat Main Dish-Heart Healthy) - cooking recipe

Ingredients

1 medium spaghetti squash
1 Tbsp. butter or margarine
1 green pepper, seeded
4 medium carrots
vegetable oil
1 c. sliced mushrooms
1 c. drained pineapple (optional)
1/4 c. soy sauce
2 c. cooked, diced chicken
salt and pepper

Preparation

Cook squash 30 minutes in rapidly boiling water.
Cool.
Cut in half; remove seeds and scrape out pulp, using edge of spoon. Melt butter over medium heat.
Saute squash for 3 minutes, stirring to avoid browning.
Set aside.
Slice pepper into very thin strips.
Slice carrots julienne style.
Pour oil onto peppers and carrots, using just enough to coat lightly.
Stir-fry briefly until barely tender.
Add mushrooms, pineapple and squash.
Toss until well mixed.
Add soy sauce, stirring constantly.
Fold in chicken.
Add salt and pepper to taste.
Heat just long enough to heat through.
Serve immediately over hot rice.
Serves 4.