serves 5

vegetable cooking spray
1 tsp. olive oil
2 c. red bell pepper, chopped
1 Tbsp. chopped chives
3 cloves garlic, minced
1/2 c. chicken broth(IC friendly)
1-1/4 tsp. dried basil
1/4 tsp. salt
1/2 tsp. onion powder(if can tolerate)
3 c. spaghetti squash-- cooked and drained
2 Tbsp. grated Parmesan cheese (in cardboard can is the most tolerated)

Butter a 1-quart casserole or spray with vegetable cooking spray and set it aside.
Heat the olive oil in a large skillet over medium heat. Add bell pepper, chives, and garlic; saute 2 or 3 minutes. Add chicken broth, basil, salt, and onion powder. Cook 3 to 4 minutes or until liquid is almost gone, stirring frequently. Remove from heat; stir in cooked spaghetti squash. Spoon mixture into casserole dish. Sprinkle with grated cheese if desired.

Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated.