Spaghetti Squash Primavera

Here is a nice and easy dish for a light summer lunch.






2 teaspoons vegetable oil
½ finely chopped garlic
¼ cup finely chopped red onion
¼ cup thinly sliced carrot
¼ cup thinly sliced red bell pepper
¼ cup thinly sliced green bell pepper
1 can (14.5 ounces) stewed tomatoes
½ thinly sliced yellow squash
½ thinly sliced zucchini
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 spaghetti squash (about 2 pounds)
4 teaspoons grated Parmesan cheese (optional)
2 tablespoons finely chopped fresh parsley

Heat oil in large skillet over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add onions, carrot, and peppers. Cook and stir 3 minutes. Add tomatoes, yellow squash, zucchini, oregano and thyme. Cook 5 minutes or until heated through, stirring occasionally.

Cut spaghetti squash lengthwise in half. Remove seeds. Cover with plastic wrap. Microwave at HIGH 9 minutes or until spaghetti squash separates easily into strands when tested with fork.

Cut each spaghetti squash half lengthwise in half; separate strands with fork. Spoon vegetables over spaghetti squash. Top servings with cheese (if desired) and parsley before serving.

Makes 4 servings.

The recipe (with minor changes) is from the book Favorite Brand Name Vegetarian Cooking.


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