Spaghetti Squash Primavera

Ingredients

• 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

1. 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.

2. 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.

3. 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.