3/4 cup no-salt-added chicken broth
3/4 cup sun-dried tomatoes (packed without oil)
1 cup sliced fresh mushrooms
1/4 cup chopped onion
2 1/2 cups cooked spaghetti squash
1 cup seeded chopped tomato
1 tsp dried basil
1/4 tsp ground black pepper
1 tbs grated Romano or Parmesan cheese
Procedures
Bring chicken broth to boil in medium saucepan. Add sun-dried tomatoes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with 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 tbs. Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom mixture and sun-dried tomato strips, and toss well. Sprinkle with cheese.
