|Low fat chicken broth||60 Milliliter (1/4 Cup)|
|Chopped zucchini/Yellow crookneck, pattypan, scaloppini/ sunburst squash||240 Milliliter (1 Cup)|
|Shiitake mushrooms/Brown mushrooms||120 Milliliter, chopped (1/2 Cup)|
|Sliced green onion||60 Milliliter (1/4 Cup)|
|Basil/1 teaspoon crushed dried basil||15 Milliliter, chopped (1 Tablespoon)|
|Thyme/1 teaspoon crushed dried thyme||15 Milliliter, chopped (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Spaghetti squash||355 Milliliter, cooked, seeded and fluffed into strands (1 1/2 Cups)|
|Sweet bell peppers||4 (Any Color)|
In a skillet, heat broth to simmering.
Add squash, mushrooms, onion, herbs, garlic and pepper.
Simmer, uncovered, stirring occasionally, for 4 minutes, or until vegetables are tender.
Remove from heat.
Stir in cooked spaghetti squash.
Slice tops off of bell peppers and discard seeds.
Spoon filling into peppers; sprinkle on shredded cheese.
Place in a shallow baking dish sprayed with aerosol cooking spray.
Cover and bake in a 375°F (190°C) oven for 30-35 minutes, or until heated through.