Spaghetti Squash Primavera

Ingredients

• 0.8 cup feta cheese crumbled
• 1 large clove garlic minced
• 1  bell pepper green chopped
• 6 servings ground pepper fresh black to taste
• 2 tablespoons olive oil extra-virgin
• 1  onion chopped
• 1 tablespoon herb seasoning dried italian
• 1  spaghetti squash 
• 1.5 cups tomatoes chopped
• 1 large zucchini cut into bite-size pieces

Equipment

• bowl
• frying pan
• microwave

Directions

1. Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
2. Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes.
3. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper.
4. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes.
5. Add the squash to the skillet and toss until evenly mixed.
6. Sprinkle with the feta cheese and toss again to serve.