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spaghetti squash primavera
1 large spaghetti squash (3-1/2 pounds)
1/4 cup sliced carrot
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
2 teaspoons canola oil
1 cup thinly sliced yellow summer squash
1 cup thinly sliced zucchini
1 garlic clove, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon dried thyme
4 teaspoons grated Parmesan cheese
2 tablespoons minced fresh parsley
Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender (This recipe was tested in a 1,100-watt microwave).
Meanwhile, in a large skillet, saute the carrot, onion, peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally.
Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.
Yield: 4 servings.
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