2 c. sm. yellow onions, cut in 8ths
2 c. chopped, peeled, fresh ripe tomatoes
2 c. thinly sliced yellow & green squash
1 1/2 c. cut fresh green beans
1/2 c. grated Parmesan cheese
2/3 c. water
2 tbsp. minced fresh parsley
1 clove garlic, minced
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
1 (6 oz.) can tomato paste
1 lb. uncooked spaghetti

Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender. Cook spaghetti in unsalted water according to package directions. Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese on top.