Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon finely chopped garlic
1/4 cup finely chopped red onions
1/4 cup thinly sliced carrots
1/4 cup thinly sliced red bell peppers
1/4 cup thinly sliced green bell peppers
1 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
1/2 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1/2 cup frozen whole kernel corn, thawed
1/2 teaspoon dried oregano leaves
1/8 teaspoon dried thyme leaves
1 spaghetti squash ( about 2 pounds)
4 teaspoons grated parmesan cheese
2 tablespoons minced fresh parsley
Directions:
Heat oil in large skillet.
Cook and stir 3 minutes.
Add tomatoes, yellow squash, zucchini, corn, oregano and thyme.
Cook and stir 5 minutes.
Cut spaghetti squash in half, lengthwise.
Remove seeds.
Cover with plastic wrap.
Microwave on HIGH for about 9 minutes or until squash separates easily into strands when tested with fork.
Cot each half of the squash lengthwise, in half again.
Separate strands with fork.
Spoon vegetables evenly over halves.
Top each serving with cheese and parsley before serving.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.