Spaghetti Squash Primavera

• 1/4 teaspoon olive oil
• 1/4 cup green bell pepper, diced
• 1/4 cup zucchini, diced
• 1/4 cup mushroom, sliced
• 1/4 cup carrot, diced
• 1/4 cup green onion, sliced
• 2 garlic cloves, minced
• 1 plum tomato, diced
• 1 tablespoon red wine or 1 tablespoon water
• 1/2 teaspoon basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups spaghetti squash, cooked
• 2 tablespoons parmesan cheese

1. Cook squash:
2. Cut the squash in half and scoop out the seeds.
3. Cut the halves again so it's quartered.
4. Boil for 15 minutes over high heat in a large pot of lightly salted water.
5. For the entree:
6. Heat oil in medium skillet over low heat.
7. Add all veggies but the tomato, and add the garlic.
8. Cook 10 to 12 minutes or until crisp-tender, stirring occassionally.
9. Stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice.
10. Serve veggies over squash, top with cheese.

olive oil, green bell pepper, zucchini, mushroom, carrot, green onion, garlic, tomato, red wine, basil, salt, black pepper, spaghetti squash, parmesan cheese

Taken from www.food.com/recipe/spaghetti-squash-primavera-453487 (may not work)