Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      2 lb          spaghetti squash -- (2 to 3)
     1/3  cup           water
   1      small         onion -- chopped
   1      tablespoon    low calorie margerine
     1/2  pound         yellow squash -- sliced
     1/2  cup           carrrot -- shredded
     1/2  cup           bell pepper -- chopped
   2      medium        tomatoes -- seededanddiced
   3      tablespoons   fresh parsley -- chopped
     1/8  teaspoon      salt
   1 1/2  teaspoons     fresh basil -- chopped
     1/8  teaspoon      pepper
   1      tablespoon    grated parmesan cheese

Preparation:

Pierce spaghetti squash at random, using a fork; place in a 12x8x2" baking dish. Microwave at HIGH for 10 minutes Cut in half lengthwise, re- move and discard seeds. Place spaghetti squash, cut side up, in baking dish add water. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH for 10 - 12 min or until tender, turning dish after 5 minutes Drain spaghetti squash and cool. Using a fork, remove spaghetti-like strands to yield 3 c; set aside in a large bowl. Discard shells. (Reserve any re- mainng spaghetti-like strands for use in othe recipes. Combine onion and margerine in baking dish; cover and microwave at HIGH for 1-2 min or until tender. Add yellow squash, carrot and bell pepper; cover and microwave at HIGH for 3 min or until crisp-tender. Add yellow squash mixtue to reserved spaghetti squash. Add tomatoes, parsley, minced basil, salt and pepper; toss gently to mix. Return mix- ture to dish, and sprinkle with cheese. Garnish with a sprig of fresh basil, if desired. Serve immediately.