1 med. spaghetti squash
1 sm. zucchini
1 sm. yellow squash
1/2 pt. cherry tomatoes
2 tbsp. pine nuts
3 tbsp. olive oil
1 garlic clove, sliced
2 tbsp. minced fresh basil
3/4 tsp. salt
1/4 tsp. pepper

About 1 hour before serving - cut squash in half; discard seeds. In 8 quart Dutch oven over high heat, in 3/4 inch boiling water, place squash, cut side up. Over high heat, heat to boiling. Reduce heat; cover; simmer 30 minutes until tender.

Remove spaghetti squash from Dutch oven; drain. With forks, lift spaghetti like strands; drain on paper towels. Cut zucchini and yellow squash into 1/2 inch pieces. Slice each cherry tomato in half. In 10 inch skillet over medium heat, toast pine nuts.

In same Dutch oven over medium-high heat, in hot oil, brown garlic; discard. Stir in zucchini and yellow squash; cook until tender. Add remaining ingredients; heat through. Top with pine nuts. Makes 6 servings - about 110 calories per serving.