Spaghetti Squash Vegetable Medley 1

1 Tbsp olive oil
1 cup broccoli, chopped (if using frozen, no need to thaw)
1 ½ cups sliced mushrooms
½ cup frozen peas (no need to thaw)
¼ cup red onion
2 cups Spaghetti Squash (cooked)*
2 Roma tomatoes, diced
2 Tbsp parmesan cheese
1.5 Tbsp fat-free Italian salad dressing

Heat olive oil in large sauce pan over medium heat.
Add chopped broccoli and sauté, stirring occasionally, for about 5 minutes.
Add mushrooms and onion and sauté for about 5 minutes, stirring occasionally.
Add spaghetti squash and frozen peas and sauté until heated through, about 3 minutes.
Gently fold in tomatoes and sauté until heated through, about 2 minutes.
Remove from heat (place in serving dish if desired).
Gently stir in Italian salad dressing and Parmesan cheese.

*To cook Spaghetti Squash:
Cut squash in half lengthwise and scoop out seeds and pulp. Place ½ cup water and squash (cut-side down) in microwave-safe dish with tight-fitting lid (or cover dish with plastic wrap) and microwave on high for 10 minutes. Allow to cool for 10 minutes (or until completely cool), then use a fork to scrape the inside of the squash. Discard the tough outer skin.

Makes 4 servings, about 2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user CORETRAINER1.