Spaghetti Squash with Roasted Cherry Tomatoes, mushrooms & Zuchinni

2 cups spaghetti squash, cooked
1 cup cherry tomatoes
2 tsp minced garlic
1/2 tsp each salt, pepper
2 tbsp fat free Italian salad dressing
1 cup drained red kidney beans
2 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (optional)

Halve and seed squash. Microwave, flesh side up and covered with plastic wrap at High for 15 minutes. Using fork, gently scrape strands into serving dish; keep warm;

Meanwhile, in metal cake pan, toss together tomatoes, garlic, mushrooms, zuchinni, salt and pepper - spray with pam and mix in salad dressing. . Roast in 400 F oven for 35 minutes. stir in beans; roast for 10 minutes or until tomatoes are shrivelled. spoon over squash; sprinkle with cheese and parsley.

Number of Servings: 2

Recipe submitted by SparkPeople user SQUIGGLY1.