1 sm. spaghetti squash
1/2 c. sliced onion
1 c. broccoli florets
1 c. cauliflower florets
1 carrot, grated
1/2 c. Parmesan cheese
Reduced calorie vinaigrette

Cook squash either by piercing with the tip of a knife in several spots and cutting off a small end slice and then microwaving for about 10 minutes or baking in oven for 30 to 45 minutes. Let squash cool on counter. Saute vegetables in skillet with small amount of water or broth. Cook until tender. Cut squash open. With a fork remove seeds and center area. Continue the motion of the fork, lifting out the "spaghetti" strands. Add squash to vegetables in skillet. Mix. Stir in cheese. Pile back into squash shells. Cover with wrap. Serve at room temperature.