Spaghetti Squash Stir-Fry - cooking recipe

Ingredients

1 spaghetti squash (about 3 pounds)
2 carrots, julienned
1 cup onion, chopped
2 garlic cloves, minced
2 green bell peppers, seeded and julienned
2 red bell peppers, seeded and julienned
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon basil, dried
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated

Preparation

Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use).
Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes.
Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.