Veggie Medley stir-fry

4 cup Spaghetti Squash
3 stalk, large (11"-12" long) Celery, raw
1 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
1.25 cup, chopped Onions, raw
9 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
.5 serving Lemon, fresh squeezed, juice of one whole lemon
1.5 cup, chopped or diced Broccoli, fresh
1 tsp Hain Iodized Sea Salt (by JUNEPORCH)
2 tbsp Extra Virgin Olive Oil
1 tbsp Parsley
2 cup Turkey Broth Stock 1c=10cals Homemade (see my recipe) low fat, low salt pre-seasoned (by MOV4WARD)
1 cup, chopped Turnip Greens

Pre-heat oven to 400. Cut the spaghetti squash in half long-ways and clean the seeds out. Once the seeds are cleaned out add a little olive oil and salt. Put the 2 halves on a baking sheet with the flesh side up. You don't want the juices escaping. Bake for about 40min or until tender.

When the spaghetti squash is done baking. Turn oven off, and pull pan out and set aside to let cool.

While the spaghetti squash is cooling, heat skillet and add olive oil, let oil heat up then add garlic and allow it to infuse with your oil. Once its infused add your onions, celery and broccoli. Cook for a couple minutes for everything to soften.

Once the onions, celery and broccoli have cooked for a few minutes add the mushrooms and turnip greens . Let cook for a couple more minutes, then add your turkey stock and let cook for 5 min. Add your spaghetti squash a little at a time stirring after every time you add a little. Mix everything together and add the parsley. Let the parsley sit on top for about 2 minutes before adding the lemon juice and stirring altogether.

Mix well and serve with your main course.



Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user TDUPUIS0.