Cut the squash in half widthwise and scrape out the seeds. Stand the squash, cut side up, in the microwave. Cover with wax paper and microwave on high (100% power) 13 minutes or until tender, rotating each squash half once. Let stand 5 minutes. Using a fork, scrape the squash into strands into a large microwave- safe bowl; set aside.
In a 2 quart microwave-safe bowl, stir together the oil, onion, mushrooms, zucchini, carrot and garlic. Microwave uncovered on high 4 minutes. Stir in the tomatoes and break them up with the back of a spoon. Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cover with wax paper, microwave on medium (50% power) 10 minutes. Let stand 3 minutes.
While the sauce is standing, reheat squash 2 minutes on high, covered with wax paper. Pour the sauce over squash; serve it with grated Parmesan cheese. Yield: 4 servings.
