Spaghetti Squash With Summer Vegetables - cooking recipe

Ingredients

1 (3 lb.) spaghetti squash
1/4 c. water
1/2 tsp. chicken flavored bouillon granules
1/4 c. hot water
2 medium zucchini squash, sliced
1 medium-size yellow squash, sliced
1 medium carrot, scraped and grated
1/2 c. chopped green pepper
1/4 c. sliced green onion
3 Tbsp. chopped fresh parsley
3 Tbsp. grated Parmesan cheese
1/4 tsp. pepper

Preparation

Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.