Spaghetti Squash Primavera

• 2 teaspoons vegetable oil
• 12 teaspoon finely chopped garlic
• 14 cup finely chopped red onion
• 14 cup thinly sliced carrot
• 14 cup thinly sliced red bell pepper
• 14 cup thinly sliced green bell pepper
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
• 12 cup thinly sliced yellow squash
• 12 cup thinly sliced zucchini
• 12 cup frozen whole kernel corn, thawed
• 12 teaspoon dried oregano leaves
• 18 teaspoon dried thyme leaves
• 1 spaghetti squash (about 2 pounds)
• 4 teaspoons grated parmesan cheese
• 2 tablespoons minced fresh parsley

1. Heat oil in large skillet.
2. Cook and stir 3 minutes.
3. Add tomatoes, yellow squash, zucchini, corn, oregano and thyme.
4. Cook and stir 5 minutes.
5. Cut spaghetti squash in half, lengthwise.
6. Remove seeds.
7. Cover with plastic wrap.
8. Microwave on HIGH for about 9 minutes or until squash separates easily into strands when tested with fork.
9. Cot each half of the squash lengthwise, in half again.
10. Separate strands with fork.
11. Spoon vegetables evenly over halves.
12. Top each serving with cheese and parsley before serving.

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.food.com/recipe/spaghetti-squash-primavera-82953 (may not work)