1 spaghetti squash (3 lbs.)
2 tbsp. vegetable oil
1 c. onion, chopped
1 c. mushrooms, sliced
3/4 c. zucchini, chopped
1/3 c. carrot, finely chopped
2 cloves garlic, minced
1 can (14 oz.) whole peeled tomatoes, undrained
3 tbsp. tomato paste
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese

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.