Instructions:

Yield: 4 servings

1/4 cup Vegetable stock
1 cup Zucchini, chopped
1/2 cup Shiitakes, chopped
1/4 cup Green onions, sliced
1 tsp Basil
1 tsp Thyme
1 ea Garlic clove, minced
1/4 tsp Black pepper
1 1/2 cup Spaghetti squash, cooked & shredded
4 ea Green bell peppers

Preheat oven to 375F. Pan spray a shallow baking dish & set aside.

Bring stock to a boil in a large skillet. Add zucchini, shiitakes, green onions, basil, thyme, garlic & pepper. Simmer until the vegetables are tender, no longer than 5 minutes. Remove from heat & mix in the squash. Set aside.

Slice off & reserve the tops of the peppers. Remove & discard the seeds. Place the peppers on the pan sprayed baking sheet. Spoon the filling into the peppers. Replace the tops, cover & bake for about 30 minutes.