Spaghetti Squash Stir-Fry

I had a spaghetti squash that needed to be used - and tonight is grocery night and we are out of alot of stuff so it was time to be creative. I cooked the squash in the microwave (cut in half, de-seeded, wrapped in plastic wrap) for about 15 minutes til it was tender. While it sat, still wrapped, steaming, I threw the following veggies in a BIG non-stick skillet - onion, tomatoes, carrots, spinach leaves, a can of baby corn, a can of bamboo shoots, pineapple chunks- added a little veggie broth and low sodium soy sauce for the saute. When the veggies got tender, I added the shredded squash, a little sea salt, and a little more soy sauce. I served it up with some duck sauce. Wow! Hot, hearty, and tasty! Who could ask for more? We do stir fry fairly often but usually serve it over rice. The spaghetti squash was a nice change and - the best part - this whole skillet was zero fat!