Spaghetti Squash Primavera
|Vegetable oil||2 Teaspoon|
|Finely chopped garlic||1⁄2 Teaspoon|
|Finely chopped red onion||1⁄4 Cup (4 tbs)|
|Thinly sliced carrot||1⁄4 Cup (4 tbs)|
|Thinly sliced red bell pepper||1⁄4 Cup (4 tbs)|
|Thinly sliced green bell pepper||1⁄4 Cup (4 tbs)|
|Canned italian style stewed tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Canned italian style stewed tomatoes||14 1⁄2 Ounce, undrained (1 can)|
|Thinly sliced yellow squash||1⁄2 Cup (8 tbs)|
|Thinly sliced zucchini||1⁄2 Cup (8 tbs)|
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, yellow squash, zucchini, corn, oregano and thyme. Cook 5 minutes or until heated through, stirring occasionally.
2. Cut spaghetti squash lengthwise in half. Remove seeds. Cover with plastic wrap. Microwave at HIGH 9 minutes or until squash separates easily into strands when tested with fork.
3. Cut each squash half lengthwise in half; separate strands with fork. Spoon vegetables evenly over squash. Top servings with cheese and parsley before serving.