1 spaghetti squash
1/2 cup low-salt chicken broth
1 sweet red bell pepper, diced
1 cup zucchini or yellow crookneck summer squash, chopped
1 cup sliced mushrooms
1/4 cup green onion, sliced
1 tbsp. fresh basil, chopped, or 1 tsp. dried basil, crushed
1 tbsp. fresh thyme, chopped, or 1 tsp. dried thyme, crushed
1 clove garlic, minced
1/4 tsp. pepper
1 medium tomato, chopped
1/4 cup low fat cheddar cheese, shredded
Cut spaghetti squash in half, lengthwise, and scoop out the string seed section. Place cut side down in a glass baking dish and and 1/2 inch of water. Cover and bake at 350 degrees for 45 minutes, or until fork tender. Raise squash onto rack to allow excess water to drain.
In the meantime, heat chicken broth to simmering. Add bell pepper and cook a few minutes till it just begins to soften. Add summer squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 minutes, or till vegetables are tender. Remove from heat and stir in tomato.
Shred spaghetti squash and divide among 4 plates. Top with vegetable sauce and sprinkle with cheese.