Source: dLife

Stir-fried spaghetti squash, carrots, and peppers in broth.

Servings

3 lb Squash, spaghetti, fresh, cubes (1 whole squash)
2 medium carrots , julienned
2 chopped green bell peppers , seeded and julienned
1 cup low sodium vegetable broth
1 tsp dried basil
0.25 tsp black pepper , freshly ground
0.25 cup grated Parmesan cheese

1 With a sharp knife make a few holes in the squash.
2 Put squash on a paper plate in the microwave and cook on high for 10 minutes.
3 Rotate squash and cook on high an additional 10 minutes until soft. Let stand 5 minutes.
4 Cut squash in half lengthwise and take out all the seeds.
5 Use a fork to scrape out 6 cups of the squash. It will come out looking like spaghetti (If any squash remains save for another day or double the recipe).
6 Spray nonstick cooking spray into a large nonstick pan and heat.
7 Stir in the carrots and bell peppers cooking until tender, about 7 minutes.
8 Add in the squash, broth, basil, and black pepper. Heat thoroughly for about 2 minutes.
9 Serve with grated cheese.

This dish can be eaten as a side, but it is so filling you could eat it as a meal.