Italian Spaghetti Squash Parmesan

Recipe Ingredients

1		Spaghetti squash - (2 to 3)
1/3 cup	78ml	Water
1 cup	62g / 2.2oz	Onion - chopped (small)
1 tablespoon	15ml	Low calorie margerine
1/2 lb	227g / 8oz	Yellow squash - sliced
1/2 cup	118ml	Carrrot - shredded
1/2 cup	73g / 2.6oz	Bell pepper - chopped
2 cups	125g / 4.4oz	Tomatoes - seededanddiced (medium)
3 tablespoons	45ml	Fresh parsley - chopped
1/8 teaspoon	0.6ml	Salt
1 1/2 teaspoons	7.5ml	Fresh basil - chopped
1/8 teaspoon	0.6ml	Pepper
1 tablespoon	15ml	Grated parmesan cheese

Recipe Instructions

Pierce spaghetti squash at random, using a fork; place in a 12x8x2" baking dish. Microwave at HIGH for 10 minutes Cut in half lengthwise, re- move and discard seeds. Place spaghetti squash, cut side up, in baking dish add water. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH for 10 - 12 min or until tender, turning dish after 5 minutes Drain spaghetti squash and cool. Using a fork, remove spaghetti-like strands to yield 3 c; set aside in a large bowl. Discard shells. (Reserve any re- mainng spaghetti-like strands for use in othe recipes.

Combine onion and margerine in baking dish; cover and microwave at HIGH for 1-2 min or until tender. Add yellow squash, carrot and bell pepper; cover and microwave at HIGH for 3 min or until crisp-tender.

Add yellow squash mixtue to reserved spaghetti squash. Add tomatoes, parsley, minced basil, salt and pepper; toss gently to mix. Return mix- ture to dish, and sprinkle with cheese. Garnish with a sprig of fresh basil, if desired. Serve immediately.

Source:
Found on MSN Cooking forum

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