Recipe - Italian Slice

1 2 pound spaghetti squash; (2 to
3)
1/3 cup Water
1 small Onion; chopped
1 tablespoon Low calorie margerine
One half pound Yellow squash; cut or sliced up
One half cup Carrrot; shredded
One half cup Bell pepper; chopped
2 md Tomatoes; seeded& minced
3 tablespoon Fresh parsley; chopped
1/8 teaspoon Salt
1 One half teaspoon Fresh basil; chopped
1/8 teaspoon Pepper
1 tablespoon Grated parmesan cheese

Pierce spaghetti squash at random, using a fork; place in a 12x8x2" baking
dish. Microwave at HIGH for 10 min. Cut in half lengthwise, re move and
discard seeds. Place spaghetti squash, cut side up, in baking dish add
water. Cover with heavyduty plastic wrap and vent. Microwave at HIGH for
10 12 min or until tender, turning dish after 5 min. Drain spaghetti
squash and cool. Using a fork, remove spaghettilike strands to yield 3 c;
set aside in a large bowl. Discard shells. (Reserve any re mainng
spaghettilike strands for use in othe recipes. Combine onion and margerine
in baking dish; cover and microwave at HIGH for 12 min or until tender.
Add yellow squash, carrot and bell pepper; cover and microwave at HIGH for
3 min or until crisptender. Add yellow squash mixtue to reserved spaghetti
squash. Add tomatoes, parsley, minced basil, salt and pepper; toss gently
to mix. Return mix ture to dish, and sprinkle with cheese. Garnish with a
sprig of fresh basil, if desired. Serve immediately. (about 52 calories per
2/3c serving) Protein 1.5 / Fat 1.1 / Carbohydrate 10.5 / Cholesterol 0 /
Iron 0.8 / Sodium 66 / Calcium 42

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