1/4 cup chicken broth
1 cup chopped zucchini
1/2 cup fresh Shiitake mushrooms, chopped
1/4 cup sliced green onion
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped thyme
1 clove minced garlic
1/4 teaspoon pepper
1 1/2 cups spaghetti squash, cooked
4 sweet bell peppers
1/4 cup shredded cheese
Instructions In a skillet, heat chicken broth to simmering. Add squash, mushrooms, onion, herbs, garlic and pepper. Simmer uncovered, stirring occasionally, for four minutes or until vegetables are tender.
Remove from heat. Stir in spaghetti squash and tomato.
Slice tops off bell peppers; reserve. Scoop out center core and white ribs. Spoon filling into peppers, topping with cheese. Add tops.
Place in a shallow baking dish sprayed with cooking spray. Cover and bake in a 375 F oven for 30-35 minutes, or until heated through.