INGREDIENTS

• 1 item 1 medium-size spaghetti squash
• 8 item asparagus spears, cut into 1-to-2-inch-long pieces
• 1 cup fresh or frozen green peas, thawed
• 1 cup sliced mushrooms
• 1 item small bell pepper, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh chopped oregano leaves or 1 teaspoon dried
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt (optional)

PREPARATION

To cook spaghetti squash in microwave oven: Cut squash in half lengthwise; discard seeds. Place cut sides up in microwave-safe dish with 1⁄4 cup water. Cover with plastic wrap; cook on high 10 to 12 minutes or longer if needed. Let stand covered 5 minutes. To cook in standard oven: Pierce whole shell several times with large fork and place in baking dish. Bake in preheated 375ºF oven until tender, about 1 hour. Let cool; cut in half lengthwise and remove seeds. Meanwhile, sauté vegetables and oregano in large skillet with oil. Simmer until tender but still firm, about 10 minutes. Using fork, rake crosswise and lift squash flesh to separate into long strands; place in warmed serving or mixing bowl. Toss with vegetable mixture; season to taste. For a festive look, serve in the hollowed squash shell.

YIELD

4 Serving/s

Nutritional Information

Per serving: 148 calories, 5 grams fat, 0 milligrams cholesterol, 43 milligrams sodium, 25 grams carbohydrate, 5 grams protein.