Spaghetti Squash Primavera

from www.tasteofhome.com

1 large spaghetti squash (3-1/2 pounds)

1/4 cup sliced carrot

1/4 cup chopped red onion

1/4 cup chopped sweet red pepper

1/4 cup chopped green pepper

2 teaspoons canola oil

1 cup thinly sliced yellow summer squash

1 cup thinly sliced zucchini

1 garlic clove, minced

1 can (14-1/2 ounces) Italian stewed tomatoes

1/2 cup frozen corn, thawed

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/8 teaspoon dried thyme

4 teaspoons grated Parmesan cheese or 2  slices mozzarella cheese

2 tablespoons minced fresh parsley

Directions

• Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender.
• Meanwhile, in a large skillet, saute the carrot, onion, peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally.
• Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley. Yield: 4 servings.