Easy Spaghetti Squash Primavera Recipe | Healthy & Delicious

INGREDIENTS

1 medium spaghetti squash (about 3 pounds) 1 can (28 ounces) low-sodium diced tomatoes 2 cups sliced fresh mushrooms 1 cup grated carrot 1/4 cup diced red bell pepper 1/2 cup frozen green peas 1 teaspoon Italian seasoning or oregano 1 teaspoon minced garlic 1 tablespoon balsamic vinegar 1/4 cup shredded Parmesan cheese

PREPARATION:

Microwave Directions

1. Pierce spaghetti squash to center in several places. Place on microwavable plate; microwave on HIGH 12 to 14 minutes. (If oven doesn't have a turntable, turn squash three times during cooking.) Remove from microwave; cut in half lengthwise. When cool enough to handle, scrape out seeds. Set aside.
2. Place tomatoes in 2-1/2-quart heavy saucepan; bring to a boil over medium-high heat. Add mushrooms, carrots, bell pepper, peas, Italian seasoning, garlic and vinegar. Reduce heat; cover and simmer 15 minutes or until sauce is thick.
3. To serve, shred spaghetti squash with fork into four pasta bowls, about 1 cup per bowl. Top with 1 cup sauce. Garnish each serving with cheese.

To round it out Serve with a large green salad and your favorite bottled low-fat dressing. This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1/4 of squash with 1 cup sauce Sodium 240 mg Protein 8 g Fiber 6 g Carbohydrate 35 g Cholesterol 4 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 14 % Calories 179 DIETARY EXCHANGE: Vegetable 1 Starch 2