1 spaghetti squash
1 large chopped tomatoes
minced garlic and onion
1-2 cups fresh broccoli florets
1-2 cups of sliced carrots
1 small package of snow peas
Preheat oven 400. Cut squash in half, spray with olive oil spray and place on a baking sheet face down. Bake at 400 for 30-40 minutes.
While the squash is baking add a little water into a large pot and turn on high heat. Add in broccoli, snow peas and carrot, onion and garlic cover and cook for 5 minutes or until veggies start to become tender. Strain and add strained veggies to a large bowl and add the diced tomatoes and basil.
Once the squash is done remove seeds. Using a fork, separate squash into strands; toss with veggie mixture, add s&p. Serve with Parmesan cheese.