1 lg. spaghetti squash
1 tbsp. canola oil
1 med. onion, chopped fine
3/4 lb. mushrooms, sliced
2 (8 oz.) cans tomato sauce
1 (14.5 oz.) can Contadina pasta ready tomatoes
2 cloves garlic, minced
1/4 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. black pepper
3 carrots, sliced
2 1/2 c. broccoli florets
1 sm. zucchini, sliced
1/4 c. grated Parmesan cheese
2 tbsp. minced fresh parsley

1. Preheat oven to 350 degrees. Pierce the squash in several places with a small knife. Set it on a baking sheet and bake for one hour or until it pierces easily with a fork.

2. Heat oil in medium size saucepan over medium heat. Add the onion and cook until tender. Add the mushrooms and cook, covered, for 4 minutes. Mix in the tomato sauce, tomatoes, garlic, basil, rosemary, thyme and pepper and simmer, covered for 5 minutes. Add the carrots and simmer for 3 minutes. Mix in the broccoli and cook for 3 more minutes. Stir in the zucchini and cook for 2 minutes or until tender, but crisp.

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