Spaghetti Squash Primavera

My Aunt Karen sent me this recipe for Spaghetti Squash Primavera, I was really excited because I don't have a lot of vegetarian recipes. I recently read in Shape Magazine that being a vegetarian even only one day per week, have enormous health benefits, helps to manage your weight & is good for the environment. This is a great recipe to try being a part time vegetarian out! Thanks for the great recipe Aunt Karen!

This picture is from my Grandpa's 80th birthday party, he is with Aunt Karen & my Dad.

1 teaspoon olive oil

1/4 cup diced green bell pepper

1/4 cup diced zucchini

1/4 cup sliced mushrooms

1/4 cup diced carrot

1/4 cup sliced green onions

2 cloves garlic, minced

1 plum tomato, diced

1 tablespoon red wine or water

1/2 teaspoon dried basil leaves

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups cooked spaghetti squash

2 tablespoons grated Parmesan cheese

1. Heat oil in medium skillet over low heat. Add bell pepper, zucchini, mushrooms, carrot, green onions and garlic; cook 10 to 12 minutes or until crisp-tender, stirring occasionally. Stir in tomato, wine, basil, salt and black pepper; cook 4 to 5 minutes, stirring once or twice.

2. Serve vegetables over spaghetti squash. Top with cheese.

Makes 2 servings.