Ingredients
1 medium spaghetti squash (about 4 pounds)1/4 cup sliced carrot1/4 cup chopped red onion1/4 cup chopped sweet red pepper1/4 cup chopped green pepper2 teaspoons canola oil1 cup thinly sliced yellow summer squash1 cup thinly sliced zucchini1 garlic clove, minced1 can (14-1/2 ounces) Italian stewed tomatoes1/2 cup frozen corn, thawed1/2 teaspoon salt1/2 teaspoon dried oregano1/8 teaspoon dried thyme4 teaspoons grated Parmesan cheese2 tablespoons minced fresh parsley
Preparation
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.
Meanwhile, in a large skillet, saute the carrot, onion and 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.
Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.
