Spaghetti Squash Primavera

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1/2 teaspoon finely chopped garlic
• 1/4 cup finely chopped red onion
• 1/4 cup thinly sliced carrot
• 1/4 cup thinly sliced red bell pepper
• 1/4 cup thinly sliced green bell pepper
• 1 (14 1/2 ounce) can 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

Recipe

• 1 heat oil in large skillet.
• 2 cook and stir 3 minutes.
• 3 add tomatoes, yellow squash, zucchini, corn, oregano and thyme.
• 4 cook and stir 5 minutes.
• 5 cut spaghetti squash in half, lengthwise.
• 6 remove seeds.
• 7 cover with plastic wrap.
• 8 microwave on high for about 9 minutes or until squash separates easily into strands when tested with fork.
• 9 cot each half of the squash lengthwise, in half again.
• 10 separate strands with fork.
• 11 spoon vegetables evenly over halves.
• 12 top each serving with cheese and parsley before serving.