1 spaghetti squash (about 1 1/2 lb)
1 green pepper, chopped
1 onion, chopped
1 tsp. basil leaves, crushed
1 tsp. oregano leaves, crushed
1 tsp. garlic powder
1/4 tsp. each of marjoram, thyme, and sage
2 tbsp. Italian olive oil
5 to 6 tomatoes, chopped
2 tbsp. butter
1/4 cup Parmesan cheese

Wash squash, prick with fork. Cook in 400°F oven until tender, about 40 minutes.

Cook and stir green pepper and onion with seasoning in oil over medium heat until vegetables are tender. Stir in tomatoes. Simmer uncovered 5 minutes.

Cut squash into halves, remove seeds and fibrous strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.