ITALIAN SPAGHETTI SQUASH AND VEGETABLES Recipe

1. Preheat oven to 350 degrees. Pierce the squash in several places with a small knife. Set it on a baking sheet and bake for one hour or until it pierces easily with a fork.

2. Heat oil in medium size saucepan over medium heat. Add the onion and cook until tender. Add the mushrooms and cook, covered, for 4 minutes. Mix in the tomato sauce, tomatoes, garlic, basil, rosemary, thyme and pepper and simmer, covered for 5 minutes. Add the carrots and simmer for 3 minutes. Mix in the broccoli and cook for 3 more minutes. Stir in the zucchini and cook for 2 minutes or until tender, but crisp.

3. When squash is done, let cool for 15 minutes. Halve it lengthwise and remove seeds. Using a fork, scrape the squash onto a platter. Warm up the vegetable mixture, if necessary, and spoon over squash. Sprinkle with the cheese and parsley.