Spaghetti Squash Toss

• 1 medium spaghetti squash
• 1 12 cups fresh broccoli florets, cut into bite-sized pieces
• 1 cup fresh sliced mushrooms
• 2 tablespoons water
• 2 cups peeled & cubed zucchini
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, drained
• 12 teaspoon salt
• 12 cup lite Italian dressing
• 14 cup shredded parmesan cheese

1. Pierce squash 6-8 times with a sharp knife.
2. Place on a microwave-safe plate and microwave on HIGH for 7 minutes.
3. Turn squash then cook another 7 minutes.
4. Remove from microwave, cover with an inverted bowl and let stand 10 minutes.
5. Meanwhile, combine broccoli, mushrooms and water in a microwave-safe bowl.
6. Cover and heat on HIGH for 2-3 minutes.
7. Add zucchini and cook 2 minutes.
8. Let stand 5 minutes and drain.
9. In large mixing bowl, combine broccoli mixture, diced tomatoes, salt and Italian dressing.
10. Halve squash lengthwise and remove seeds.
11. Using a fork, separate squash into strands.
12. Stir into broccoli mixture.
13. Top with Parmesan cheese.

fresh broccoli florets, mushrooms, water, zucchini, italianstyle diced tomatoes, salt, italian dressing, parmesan cheese

Taken from www.food.com/recipe/spaghetti-squash-toss-351802 (may not work)