No stick cooking spray
1 1/2 c. broccoli flowerettes
1 c. sliced mushrooms
1 c. sliced yellow squash
2 tomatoes, cut into wedges
1 tbsp. butter
1 tbsp. flour
1 1/2 c. skim milk
3/4 c. shredded cheese
8 oz. spaghetti
1 tbsp. salt (optional)
3 qts. boiling water

Coat a large skillet with no-stick cooking spray. Add broccoli, mushrooms, squash, and tomato wedges. Cover and cook over low heat, stirring occasionally, about 10 minutes or until vegetables are just tender. In small saucepan over low heat, melt butter. Stir in flour. Gradually add milk and continue cooking until mixture begins to boil and thicken. Add cheese and heat through.

Meanwhile, gradually add spaghetti and salt to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally until tender. Drain. Serve spaghetti with sauce and vegetables. 370 calories per serving.