2 tsp. vegetable oil
1/2 tsp. finely chopped garlic
1/4 c. finely chopped red onion
1/4 c. thinly sliced carrot
1/4 c. thinly sliced red bell pepper
1/4 c. thinly sliced green bell pepper
1 (14 1/2 oz.) can Italian-style stewed tomatoes (undrained)
1/2 c. thinly sliced yellow squash
1/2 c. thinly sliced zucchini
1/2 c. frozen whole kernel corn, thawed
1/2 tsp. dried oregano leaves
1/8 tsp. dried thyme leaves
1 spaghetti squash (about 2 lb.)
4 tsp. grated Parmesan cheese (optional)
2 tbsp. finely chopped fresh parsley

Heat oil in large skillet over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add onion, carrot and peppers. Cook and stir 3 minutes. Add tomatoes, yellow squash, zucchini, corn, oregano and thyme. Cook 5 minutes or until heated through, stirring occasionally. Cut spaghetti squash lengthwise in half. Remove seeds. Cover with plastic wrap. Microwave at High 9 minutes or until squash separates easily into strands when tested with fork.

Cut each squash half lengthwise in half; separate strands with fork. Spoon vegetables evenly over squash. Top servings evenly with cheese, if desired, and parsley before serving.