Spaghetti Squash Primavera

• 1 large spaghetti squash (3-1/2 pounds)
• 1/4 cup sliced carrot
• 1/4 cup chopped red onion
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped green pepper
• 2 teaspoons canola oil
• 1 cup thinly sliced yellow summer squash
• 1 cup thinly sliced zucchini
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1/2 cup frozen corn, thawed
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 4 teaspoons grated Parmesan cheese
• 2 tablespoons minced fresh parsley

1. Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender.
2. Meanwhile, in a large skillet, saute the carrot, onion, peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally.
3. Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.

carrot, red onion, sweet red pepper, green pepper, canola oil, zucchini, garlic, italian stewed tomatoes, frozen corn, salt, oregano, thyme, parmesan cheese, parsley

Taken from www.tasteofhome.com/recipes/spaghetti-squash-primavera/ (may not work)