1 med. whole spaghetti squash (about 3 pounds)
1 can (28 oz) 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 tsp. Italian seasoning or oregano
1 tsp. prepared crushed garlic
1 tbls. balsamic vinegar
1/4 cup shredded Parmesan cheese
Pierce spaghetti squash to center in several places. Place on microwavable plate; microwave at HIGH, 12 to 14 minutes. (If microwave lacks turntable, turn squash 3 times during cooking.) Remove from microwave; slice in half lengthwise. When cool enough to handle, scrape out and discard seeds. Set squash aside.
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 thickened.
To serve, use fork to shred spaghetti squash into 4 pasta bowls, about 1 cup per bowl. Top each serving with 1 cup sauce. Garnish with cheese.
Servings 4 Serving: about 1 cup squash with 1 cup sauce
Cal. 185… Carbs. 34g…Fiber 4g…Fat 3g (sat 1 g)
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