Spaghetti Squash Primavera

Spaghetti Squash Primavera
Serves: 2

1 spaghetti squash
1 t. crushed garlic
1/2 Spanish onion, diced
1 small zucchini, diced
1 green or red pepper, diced
1/2 package sliced mushrooms
1 can diced tomatoes (Italian herb, if available)
Oregano
Hot pepper flakes
Salt & pepper
Pinch of sugar (1/2 t.)

Squash: Using sharp knife, split squash in half lengthwise and remove seeds. Microwave skin-side down at High power for 12-16 minutes (depending on your microwave), rotating the pieces halfway through.
Test with point of small knife to see if it is tender; if not, nuke it for another few minutes.

Sauce: In non-stick pan, sauté garlic and onions until they release their fragrance.
Add the remainder of the veggies and sauté for about 5 minutes at medium heat till they start to release their juices. The onions should not get brown. Now, add the tomatoes and stir. Simmer at low-to medium heat till the excess liquid is evaporated.

Assembly:

Using oven mitts, remove squash from microwave and place on large platter. Keep the mitts on while you take a large fork and flake the squash into pasta-like strands. Use a lengthwise motion - if you've never seen this before, you'll be amazed how pasta-like this becomes! Divide spaghetti squash into two serving bowls, top with sauce, and enjoy!