1 med. spaghetti squash
3 tbsp. butter squash
1 sm. onion, chopped
1/2 c. green pepper, chopped
2 med. zucchini, sliced
2 stalks broccoli, flowerets only
3 tbsp. chopped fresh parsley
1 clove garlic, crushed
Salt & pepper
Fresh grated Parmesan cheese

Wash squash and dry. Pierce in several places with a fork. Place on rack and microwave on high 6-7 minutes per pound, turning once (it should feel soft in several places). Let stand until cool. Halve lengthwise and scoop out seeds. Scrape out spaghetti-like strands with a fork.

Melt butter in a large skillet or stir fry pan. Saute onion, garlic and green pepper for 2 minutes. Add remaining vegetables and saute another 5-7 minutes until tender. Stir in parsley and seasonings. Add spaghetti squash and toss gently; heat thoroughly. Sprinkle with cheese before serving.