Instructions: In large, non-stick frypan, heat veg. oil. Add mushrooms, zucchini, red pepper, green onion, garlic and oregano. Cook and stir over med-high heat until vegetables are tender. Stir in mushroom soup mix until moistened.

Gradually stir in e. milk. Cook and stir over med-high heat until sauce mixture boils and thickens. If necessary, add water to thin sauce. Add salt and pepper to taste. Servo over spaghetti squash strands. Garnish with Par.

cheese and chopped parsley.

Makes 4 1-cup servings. 206 cal. , 7 g Protein,

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