2 teaspoons olive oil
One large garlic clove, minced
1/2 small red onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
One 16-ounce can Italian crushed tomatoes
One yellow squash, sliced
One zuchini, sliced
1/2 cup white corn
1 teaspoon each oregano, thyme, basil
One large spaghetti squash
1 tablespoon grated parmesan cheese
1 pinch fresh parsley, chopped

Add garlic to oil in large skillet. Saute for two minutes Add onion, stir, then add peppers. Cook five minutes.

Add remaining vegetables and herbs, continue to cook three to five minutes.

Meanwhile, cook squash either by microwave on high for eight minutes, or by roasting in oven, cut side down for 30 minutes.

Cut into quarters, remove seeds and loosen spaghetti – like strands to separate. Place on individual plaetes and spoon vegetable mix over each. Garnish with cheese and parsley if desired.

Recipe makes four servings.

Nutrition information per serving:
Calories: 120
Fat: 3g
Carbohydrates: 20mg
Protein: 3g
Fiber: 6g