2 med. zucchini, shredded
1 med. yellow squash, thinly sliced
1 lg. carrot, shredded
2 tbsp. scallions, chopped
3/4 pkg. (16 oz.) spaghetti
1 jar homestyle spaghetti sauce with mushrooms
3/4 c. Parmesan cheese
1/2 c. bean sprouts

Parboil vegetable in 4 quarts of water for 3 minutes. Remove vegetables with slotted spoon, set aside. Cook pasta as directed on package, drain. Heat tomato sauce. Spoon sauce and vegetables over spaghetti, sprinkle with cheese and toss well. Top with bean sprouts.