Recipe for Spaghetti Squash with Onion and Broccoli Sauce and Pistachios 
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Yield:
4
Ingredients:
Amount Ingredient
1/3 lb spaghetti squash cooked and cooled
----------------- Slurry ----------------
3/4 cup vegetable broth
1 tbl balsamic vinegar
1/2 tsp cornstarch
----------------- Stir-fry ----------------
olive oil spray
up to 1-tsp olive oil
4 oz red onion slivered
from stem to bloom
3 x garlic cloves minced
2 tbl chopped pistachios, dry roasted
salt and black pepper
1/3 cup chopped broccoli with florets
from two stalks steamed
1/4 tsp ground coriander
8 x basil leaves chiffonade
1 tbl chopped fresh cilantro
4 tbl parmesan cheese for topping
sun-dried tomato Splash or other seasoning
Instructions:
Instructions: Pull and separate the strands of squash. Set aside. Combine the broth, balsamic and cornstarch in a shaker jar. Set aside.

In a wok or saute pan, heat oil or spray; saute onion slices until starting to brown, stirring often. Add the garlic, nuts, salt and pepper.

Cook for 1 or two minutes or until aromatic. Add the broccoli, coriander and herbs. Cook to heat, stirring often. Add the spaghetti squash. Stir to combine and heat through. Make a well in the pan. Re-combine the slurry and add it to the wok. Stir to thicken. Turn off the heat and stir to combine. Serve immediately with freshly grated Parmesan cheese and/or dried vegetable seasoning such as Trader Joes Splash. Cals 125; 4 g fat

VARIATION: Replace spaghetti squash with linguini or soba noodles.

but good flavor. Something to fix on a Saturday.

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