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Spaghetti Squash Primavera

Ingredients

1 lrg. spaghetti squash

2 tbsp. extra virgin olive oil

1 lrg. yellow onion

2 zucchini

2 med. yellow squash

1 c. bell pepper, any color

1 c. broccoli

3 garlic

28 oz. canned whole tomatoes, peeled

1 tbsp. red pepper flakes

1 tsp. dried oregano

1 tbsp. fresh thyme

1 oz. parmesan cheese

Directions

Preheat oven to 425°F. Cut spaghetti squash in half lengthwise and remove seeds with a spoon. Place squash, cut side up, on a baking sheet. Drizzle with half of olive oil, and season with salt and pepper. Turn cut side down and roast for 25 minutes.

Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add onion, zucchini, squash, bell pepper, and broccoli; saute until vegetables begin to soften, about 5 minutes, stirring frequently. Add garlic and toss to combine. Add tomatoes, crushing with a spoon. Season with red pepper flakes, oregano, thyme, salt and pepper. Saute for another 5 minutes.

When squash is tender, use a fork to scrape into spaghetti-like strings. Divide among shallow bowls. Spoon primavera sauce over "noodles" and garnish with cheese.