SPAGHETTI SQUASH PRIMAVERA

2 cups broccoli flowerets
2 cups cooked spaghetti squash
1 cup sliced mushrooms
1 cup julienned yellow squash
1/4 cup sliced green onion
1/2 cup sugar snap peas
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 tablespoon chopped fresh Italian parsley
3/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, crushed
1/4 cup grated parmesan cheese

Drop broccoli in a sauce pan of boiling water; cook 1 minute. Drain.

Combine broccoli, spaghetti squash, mushrooms, yellow squash, green onions and snap peas in a bowl; toss gently; set aside.

Combine vinegar and oil in a small bowl, and stir with a wire whisk until blended. Stir in parsley, basil, salt, pepper and garlic. Add to vegetable mixture; toss well. Sprinkle with cheese.

Serve chilled or at room temperature.

Servings: 5
Source: Cooking Light, October 1994