Ingredients
1 small spaghetti squash (about 2 pounds)1/2 medium green pepper, sliced1/2 medium sweet red pepper, sliced4 medium fresh mushrooms, sliced1 small onion, chopped1 tablespoon olive oil2 medium tomatoes, quartered1 garlic clove, minced1/2 cup chicken broth1/4 teaspoon salt3 tablespoons shredded Parmesan cheese
Preparation
Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.
When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.
