Preheat oven to 350°F. Split squash lengthwise and discard seeds. Place squash on a baking sheet, cut side up, and bake 50–60 minutes or until tender when poked with a fork. Remove from oven. Run a fork through the squash, separating the pulp into strands; set aside. Discard outer skin.
In a large nonstick skillet, heat olive oil. Add onion and mushrooms; cook over medium heat, stirring frequently, until onion is translucent (approximately 3–4 minutes). Add peas, garlic, basil, thyme, and salt; heat through. Toss in squash pulp and heat through (approximately 2–3 minutes more). Place in serving dish and sprinkle with Parmesan cheese and parsley.
Calories: 78 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 93 mg, Fiber: 6 g
Exchanges per serving: 1 starch. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.