Spaghetti Squash Primavera(Makes 4 Servings: Carb Count: 13 Grams)

• 2 tsp. vegetable oil
• 1/2 tsp. finely chopped garlic
• 1/4 c. finely chopped red onion
• 1/4 c. thinly sliced carrot
• 1/4 c. thinly sliced red bell pepper
• 1/4 c. thinly sliced green bell pepper
• 1 (14 1/2 oz.) can Italian-style stewed tomatoes (undrained)
• 1/2 c. thinly sliced yellow squash
• 1/2 c. thinly sliced zucchini
• 1/2 c. frozen whole kernel corn, thawed
• 1/2 tsp. dried oregano leaves
• 1/8 tsp. dried thyme leaves
• 1 spaghetti squash (about 2 lb.)
• 4 tsp. grated Parmesan cheese (optional)
• 2 Tbsp. finely chopped fresh parsley

1. Heat oil in large skillet over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add onion, carrot and peppers. Cook and stir 3 minutes. Add tomatoes, yellow squash, zucchini, corn, oregano and thyme. Cook 5 minutes or until heated through, stirring occasionally. Cut spaghetti squash lengthwise in half. Remove seeds.
2. Cover with plastic wrap.
3. Microwave at High 9 minutes or until squash separates easily into strands when tested with fork.

vegetable oil, garlic, red onion, carrot, red bell pepper, green bell pepper, italianstyle stewed tomatoes, zucchini, kernel corn, oregano, thyme, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117003 (may not work)