Spaghetti Squash With Summer Vegetables

• 1 (3 lb.) spaghetti squash
• 1/4 c. water
• 1/2 tsp. chicken flavored bouillon granules
• 1/4 c. hot water
• 2 medium zucchini squash, sliced
• 1 medium-size yellow squash, sliced
• 1 medium carrot, scraped and grated
• 1/2 c. chopped green pepper
• 1/4 c. sliced green onion
• 3 Tbsp. chopped fresh parsley
• 3 Tbsp. grated Parmesan cheese
• 1/4 tsp. pepper

1. Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
2. Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
3. Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
4. Let stand, covered, 5 minutes.
5. Drain spaghetti squash and cool.
6. Remove 4 cups spaghetti-like strands using a fork and set aside.
7. Reserve any remaining spaghetti squash for use in other recipes.

water, chicken flavored bouillon granules, hot water, zucchini, yellow squash, carrot, green pepper, green onion, parsley, parmesan cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465645 (may not work)