Summer Vegetable Spaghetti

Ingredients

• 2 cups onion, cut into eighths
• 2 cups tomatoes, chopped
• 2 cups yellow and green squash, sliced
• 1 1/2 cups green beans, cut
• 2/3 cup water
• 2 tablespoons parsley, chopped
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• black pepper, to taste
• 1 6-ounce can tomato paste, low sodium
• 1 pound spaghetti, uncooked
• 1/2 cup Parmesan cheese, grated