Summer Vegetable Spaghetti - MA SNAP-ED

Ingredients

• 2 cups onions (small, yellow, cut into eighths)
• 2 cups tomatoes (chopped, peeled, fresh, ripe, about 1 lb)
• 2 cups squash (thinly sliced yellow and green, about 1 lb)
• 1 1/2 cups green beans (cut fresh, about 1/2 lb)
• 2/3 cup water
• 2 tablespoons parsley (fresh, minced)
• 1 clove garlic (minced)
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• black pepper (to taste)
• 1 can tomato paste (6 oz, no salt added)
• 1 pound spaghetti (uncooked)
• 1/2 cup Parmesan cheese (grated)