Title: Italian Spaghetti Squash Parmesan
Categories: Vegetables, Main dish, Italian, Pasta
Yield: 12 servings

1 2 lb spaghetti squash; (2 to
-3)
1/3 c Water
1 sm Onion; chopped
1 tb Low calorie margerine
1/2 lb Yellow squash; sliced
1/2 c Carrrot; shredded
1/2 c Bell pepper; chopped
2 md Tomatoes; seeded&diced
3 tb Fresh parsley; chopped
1/8 ts Salt
1 1/2 ts Fresh basil; chopped
1/8 ts Pepper
1 tb Grated parmesan cheese

Pierce spaghetti squash at random, using a fork; place in a 12x8x2" baking
dish. Microwave at HIGH for 10 min. Cut in half lengthwise, re- move and
discard seeds. Place spaghetti squash, cut side up, in baking dish add
water. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH for
10 - 12 min or until tender, turning dish after 5 min. Drain spaghetti
squash and cool. Using a fork, remove spaghetti-like strands to yield 3 c;
set aside in a large bowl. Discard shells. (Reserve any re- mainng
spaghetti-like strands for use in othe recipes. Combine onion and margerine
in baking dish; cover and microwave at HIGH for 1-2 min or until tender.
Add yellow squash, carrot and bell pepper; cover and microwave at HIGH for
3 min or until crisp-tender. Add yellow squash mixtue to reserved spaghetti
squash. Add tomatoes, parsley, minced basil, salt and pepper; toss gently
to mix. Return mix- ture to dish, and sprinkle with cheese. Garnish with a
sprig of fresh basil, if desired. Serve immediately. (about 52 calories per
2/3c serving) Protein 1.5 / Fat 1.1 / Carbohydrate 10.5 / Cholesterol 0 /
Iron 0.8 / Sodium 66 / Calcium 42

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