2 tsp Vegetable oil
1/2 tsp finely chopped garlic
1/4 cup finely chopped red onion
1/4 cup thinly sliced carrots
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced green bell pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes
1/2 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1/2 cup frozen whole kernel corn, thawed
1/2 tsp dried oregano leaves
1/8 tsp dried thyme leaves
1 Spaghetti squash (about 2 pounds)
4 tsp grated parmesan cheese
2 tbs finely chopped fresh parsley

Directions

Heat oil in large skillet over medium-high heat until hot. add garlic, cook and stir 3 minutes. Add onion, carrot and peppers. Cook and stir 3 minutes. Add tomatoes, squash, zucchini, corn, oregano and thyme. cook 5 minutes or untill heated through.

cut squash lengthwise in half. remove the seeds. Cover with plastic wrap and microwave on high 9 minutes or untill the squash separates easily into strands with a fork.

cut each squash half lengthwise in half. separate strands with fork. spoon vegetables evenly over squash. Top each serving evenly with cheese and parsley before serving.

Nutritional Facts

Calories 101, total fat 25, Cholesterol 0mg, sodium 11mg, Carbs 18g, dietary fiber 5g, protien 3 gm

Serving Size

1