Asian Spaghetti Squash

Directions

1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half lengthwise and remove seeds.
3. Place squash, cut side down, in a large baking dish and add in water to a depth of 1/2".
4. Bake 45 to 60 min or possibly till shell is tender and inside of squash is very soft. Remove from oven.
5. Scrape inside of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells.
6. In a wok or possibly large skillet, heat oil and saute/fry garlic and scallions.
7. Add in broccoli, carrot and water chestnuts and stir fry till tender-crisp.
8. Add in soy sauce and cayenne pepper and stir to combine.
9. Gently stir in squash and vegetable broth and heat through.
10. Transfer squash mix to shells and serve.