Spaghetti Squash with Vegetables and Tomato Sauce

Serves 4 to 6

This is a great recipe how to cook spaghetti squash for those trying to cut down on their carbs by substituting squash for pasta.  I like to use the butter substitute for this particular recipe, but follow the instructions to below how to cook spaghetti squash.  It's actually a pretty easy process and tastes great in the end.

1 to 2 pounds spaghetti squash
1 Tbl butter or butter substitute
¾ cup chopped onions
2 tsp. crushed garlic
1 ½ cups sliced mushrooms
¾ cup diced sweet green pepper
1 cup tomato sauce
1 tsp. dried oregano
1 tsp. dried basil
¼ cup reduced fat grated parmesan cheese

1. Preheat broiler.
2. Pierce squash in several places. In microwave, cook squash on high for 8-10 minutes. Cool and slice in half lengthwise. Scoop out seeds and discard. With a fork, scrape out the spaghetti-like strands and set aside.
3. In large nonstick skillet, melt butter; sauté onions, garlic, mushrooms and peppers for five minutes or until tender. Add spaghetti squash strands and cook for 2 more minutes.
4. Add tomato sauce, oregano, and basil. Place in baking dish and sprinkle with parmesan cheese. Broil for 2 minutes or until browned.

Calories per 1/6th serving:  102
Fat:  4 g
Protein:  3 g
Carbs:  16 g