Spaghetti squash with garlic, onion, vegetables, oregano, thyme, basil, Parmesan and parsley.
2 teaspoons olive oil
1 large minced garlic clove
1/2 small chopped red onion
1/2 chopped green bell pepper
1/2 chopped red bell pepper
1 16-ounce can Italian crushed tomatoes
1 yellow squash, sliced
1 zuchini, sliced
1/2 cup white corn
1 teaspoon each oregano, thyme and basil
1 large spaghetti squash
1 tablespoon grated parmesan cheese
1 pinch fresh parsley, chopped
Add garlic to oil in large skillet. Saute for two minutes Add onion, stir, then add peppers. Cook five minutes.
Add remaining vegetables and herbs, continue to cook three to five minutes.
Meanwhile, cook squash either by microwave on high for eight minutes, or by roasting in oven, cut side down for 30 minutes.
Cut into quarters, remove seeds and loosen spaghetti - like strands to separate. Place on individual plates and spoon vegetable mix over each. Garnish with cheese and parsley if desired.
Recipe makes 4 servings
Fat: 3g; Carbohydrates: 20mg; Protein: 3g; Fiber: 6g