1/2 c. shredded zucchini
1/2 c. sliced carrots
1/2 c. mushrooms
1/2 c. chopped red bell pepper
1/2 c. chopped scallions
1/2 c. broccoli flowerets
2 tsp. tub butter
1 packet instant chicken broth with seasoning mix dissolved in 1/2 c. water
1 sm. garlic clove, mashed
1 (1 to 1 1/4 lb.) spaghetti squash, halved, seeded, and baked

In medium microwavable mixing bowl, combine all ingredients, except spaghetti squash, cover with plastic wrap, folding back 1 corner to allow steam to escape. Microwave at high 2 minutes until broccoli is tender. Set aside.

Using a fork, into separate medium mixing bowl, scoop out spaghetti squash pulp, reserving shells. Measure 1 cup pulp and add to vegetable mixture, toss to combine. Reserve remaining pulp for another time.

Spoon half of vegetable mixture into each reserved shell. Set shells in 9x13x2 inch microwavable baking dish and microwave on high 1 minute until heated through, rotating dish 1/2 turn halfway through cooking.