Delicious Spaghetti Squash

• 1/2 small spaghetti squash
• 1 tomato, peeled and diced
• 1 carrot, julienned
• 1 large zucchini, julienned
• 1 onion, julienned
• Salt and pepper to taste
• 1 Tbsp. oil (or use water to make this fat free)
• 1 1/2 tsp. basil

1. 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 (I can’t remember how long this takes… maybe 45 minutes at 350 degrees? Not sure). Beware of moisture dripping onto the bottom of your oven (thus, a pan with sides works best). When cooked, scoop out flesh from one half and set aside.
2. Cut all other vegetables into long, thin pieces, matchstick thin, about 2-3 inches in length. Heat oil in a pan, and saute 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.
3. Stir together and serve.

Note: If desired, try adding fresh herbs such as thyme, sage, basil, etc., or canned garbanzo beans