1 large spaghetti squash
1/2 cup low-salt chicken or vegetable broth
1 sweet red bell pepper, diced
1 cup zucchini or yellow crookneck summer squash, chopped
1 cup sliced mushrooms
1/4 cup green onion, sliced
1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
1 clove garlic, minced
1/4 teaspoon pepper
1 medium tomato, chopped
1/4 cup low fat cheddar cheese, shredded

Cut spaghetti squash in half, lengthwise, and scoop out the seeds. Place cut side down in a glass baking dish and add 1/2 inch of water. Cover and bake at 350 degrees for 45 minutes, or until fork tender. Place squash onto rack to allow excess water to drain and cool.

In the meantime, heat chicken broth to simmering. Add bell pepper and cook until it just begins to soften. Add summer squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 minutes, or until vegetables are tender. Remove from heat and stir in tomato.

Shred spaghetti squash by scrapping inside with a fork and divide among 4 plates. Top with vegetable sauce and sprinkle with cheese.

Makes 4 Servings
Serving Size: 12 ounces