• 1 medium whole spaghetti squash (about 3 pounds)
• 1 can (28 ounces) low-sodium diced tomatoes
• 2 cups sliced mushrooms
• 1 grated carrot
• 1/2 cup diced red bell pepper
• 1/2 cup frozen green peas
• 1 teaspoon Italian seasoning or oregano
• 1 teaspoon prepared crushed garlic
• 1 tablespoon balsamic vinegar
• 1/2 cup shredded Parmesan cheese
   

Directions:

Pierce spaghetti squash to center in several places. Place on a microwave-safe plate and microwave for 20 minutes. (If microwave lacks turntable, turn squash three times during cooking.) Remove from microwave and slice in half lengthwise. When cool enough to handle, scrape out seeds. Set aside.

In 2-1/2 quart heavy saucepan over medium-high heat, add tomatoes and bring to boil. Add mushrooms, carrots, bell pepper, peas, oregano, garlic and vinegar. Lower heat, cover and simmer until sauce is thick (about 15 minutes).

To serve, shred spaghetti squash with fork into four pasta bowls (about 1 cup per bowl). Top with 1 cup sauce. Garnish each serving with cheese.

Nutritional Information:

Calories 179; Protein 8g; Carbohydrates 35g; Cholesterol 4g; Fat 3g (Sat 1g); Fiber 6g; Sodium 240mg