•  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
• 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, sauté the carrot, onion, peppers in oil for 3 minutes. Add yellow squash and zucchini; sauté 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.