Cooking in the Lite

This is a delightful dish that can be served warm or cold. Spaghetti squash is a rich source of vitamins, minerals and fiber. As are most vegetables, it is generally considered a 'good carb' by nutritionists, even though one cup has approximately 10 grams of carbohydrates. Most people find spaghetti squash has a slightly sweet taste, but when combined with the other ingredients, especially if they are organic, this dish you have a wonderfully fresh taste explosion.

• 1 Spaghetti squash
• 1 cup Carrots - raw and julienne cut or shredded
• 1 cup Green bell peppers - raw and julienne cut or shredded
• 1 cup Red bell peppers - raw and julienne cut or shredded
• 1 cup Tomatoes - thinly sliced
• 1/2 cup Red onions - sliced very thin
• 1/2 cup Sliced almonds
• 2 tbs. Parsley - finely chopped
• 1 tbs. Caroway seed
• 4 tbs. Extra virgin olive oil

Preheat the oven to 350 degrees.
Cut the spaghetti squash lengthwise and place on a cookie sheet with the round side up.
Bake for 25 minutes.
As the squash bakes, slice and julienne the other vegetables. Place the julienne vegetables in a large bowl and add the almonds, caroway seeds, and parsley.
Slowly drizzle with olive oil and gently toss to lightly coat the vegetables.
When the squash is cooked remove it from the oven and, using a fork, gently scrape the spaghetti strands from its interior.
Place approximately one cup of spaghetti squash on a plate and tops with the vegetables.
This recipe make 4 to 6 servings.

To Serve Chilled:
Cook the squash ahead of time and place in the refrigerator.

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