1 lg. spaghetti squash (about 4 pounds)
1 tbsp. olive oil
1 medium-sized yellow onion, chopped fine
3/4 lb. mushrooms, sliced
1/3 c. dry white wine or water
2 (8 oz. each) cans tomato sauce
1 (1 lb.) can tomatoes, pureed with their juice
2 cloves garlic, minced
1/4 tsp. each dried basil, rosemary, and thyme, crumbled
1/4 tsp. black pepper
3 medium-sized carrots, peeled and sliced
2 1/2 c. broccoli florets
1 sm. zucchini (about 1/4 lb.) sliced
1/4 c. grated Parmesan cheese
2 tbsp. minced parsley
1 tbsp. unsalted sunflower seeds, toasted

Preheat oven to 350 degrees. Pierce the squash in several places with a small knife, set it on a baking sheet, and bake for 1 to 1 1/4 hours or until you can pierce it easily with a fork.

Meanwhile, heat the olive oil in a medium-sized saucepan over moderate heat for 1 minute. Add the onion and cook, uncovered, until soft - about 5 minutes. Add the mushrooms and wine and cook, covered, for 3 minutes. Mix in the tomato sauce, tomatoes, garlic, basil, rosemary, thyme and pepper, and simmer, covered, and cook for another 3 minutes. Add carrots and simmer 3 minutes more. Mix in broccoli and cook another 3 minutes. Stir in the zucchini and cook for 2 minutes or until tender but crisp.

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

Serves 4.