Place spaghetti squash half, cut side down, in a glass pie plate. Microwave on high for 4 minutes, or until the strands become loose and tender. Set aside. Microwave the other half; let stand 5 minutes. In a large no‐stick skillet, saute red pepper, zucchini and garlic in the olive oil over medium high heat for 1 minute. Add seasonings and cook for 2 minutes.
Using a fork, scrape the flesh from the spaghetti squash. Add to the skillet and saute for 3 minutes. Sprinkle with cheese.
Serve this as a side dish or be creative and stuff it in fajitas or top with marinara sauce.
Per 1/4 recipe: 100 calories, 2 g fat, 10 g fiber.