6 spaghetti squash primavera Recipes

spaghetti squash (3-1/2 lb), sliced carrot, chopped red onion, chopped sweet red pepper, chopped green pepper, canola oil, sliced yellow summer squash, sliced zucchini, garlic clove, minced, italian stewed tomatoes, frozen corn, thawed, salt, dried oregano, dried thyme, grated parmesan cheese, minced fresh parsley

spaghetti squash, extra-virgin olive oil, onion, chopped, garlic, minced, zucchini, cut into bite-size pieces, green bell pepper, chopped, dried italian herb seasoning, fresh ground black pepper , to taste, chopped tomato, crumbled feta cheese

olive oil, green bell pepper, diced, zucchini, diced, mushroom, sliced, carrot, diced, green onion, sliced, garlic cloves, minced, plum tomato, diced, red wine or 1 tbsp water, basil, salt, black pepper, spaghetti squash, cooked, parmesan cheese

broccoli floret, steamed for 5 minutes, asparagus, cut in 1 inch pieces,steamed for 5 minutes, sugar snap peas or 1 cup snow peas, blanched for 1 minute, zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute, corn kernel (canned,or if fresh or frozen,blanched ), minced garlic (about 3 large cloves), olive oil, tomato, diced, fresh mushrooms, sliced, shredded carrot, minced parsley, fresh ground black pepper, spaghetti or 12 oz whole wheat or 12 oz linguine, butter or 2 tsp margarine, flour, skim milk or 1 cup 1% low-fat milk, chicken broth, grated parmesan cheese, minced fresh basil or 1 tsp dried basil