½ small spaghetti squash
1 carrot, julienned
1 onion, julienned
1 tbsp. oil (or use water to make this fat free)
1 tomato, peeled and diced
1 large zucchini, julienned
Salt and pepper to taste
1 ½ tsp. basil
Preheat oven to 350 degrees. Cut squash in half, remove seeds, and bake in a pan or on a cookie sheet, cut side down, until flesh is easily pierced by a fork (about 45 minutes). When cooked, scoop out flesh from one half and set aside. Cut all other vegetables into long, thin pieces, matchstick thin, about 2-3 inches in length. Heat oil in a pan, and sauté onions and carrots for 5 minutes. Add tomato, zucchini, spices, salt and pepper. Cook for just a few minutes more and then add spaghetti squash to pan. Stir together and serve. Try adding fresh herbs such as thyme, sage, basil, etc. or canned garbanzo beans or baked tofu pieces.