Summer Tomato Sauce with Limas

1          large onion, sliced and separated into rings
3          tablespoons olive oil
1          red bell pepper, cut into thin strips
1          green bell pepper, cut into thin strips
2          tablespoons chopped fresh oregano or 2 teaspoons dried
1/2       teaspoon salt
1/4       teaspoon cayenne pepper
4          cups tomatoes, coarsely chopped (about 4 medium), drained well
1 1/2   cups cooked* large or baby lima beans or 1 can (15 oz.) butter beans, drained
1          tablespoon tomato paste
1          teaspoon sugar
2          tablespoons white wine vinegar
Hot cooked spaghetti squash (see note) or 8 oz. spaghetti, cooked
Grated Parmesan cheese (optional)

*1/2 cup dry makes 1-1/2 cups cooked.

In a medium saucepan, cook the onion in olive oil over medium heat, until almost tender. Add bell peppers, oregano, salt and cayenne. Cook and stir about 5 minutes or until peppers are tender-crisp. Stir in tomatoes, beans, tomato paste and sugar; heat through. Do not boil. Stir in vinegar. Serve over spaghetti squash or pasta. Top each serving with Parmesan cheese if desired.

Note: To cook spaghetti squash, halve one 2-1/2 pound squash lengthwise; remove seeds. Place halves, cut side down, in a microwave-safe dish with 1/4 cup water. Micro-cook, covered, on high for 15 to 20 minutes or until tender, turning dish once. Scrape squash from shell with a fork. Makes 5 cups sauce. Serves 4.

Nutritional Information per Serving:
Calories 342, Protein 10 g, Carbohydrates 53 g, Fat 13 g, Calories from fat 33%
Cholesterol 0 g, Fiber 16 g, Folate 172 mcg, Sodium 345 mg