1 spaghetti squash, approx. 3 lbs
2 cups broccoli flowerets
1 cup zucchini cubes, unpeeled
1 cup sliced carrots
1 cup cherry tomatoes, halved
2 tbsp butter or margarine
1/2 cup green onion, chopped
3/4 tsp salt
1/4 tsp pepper
Grated Parmesan cheese, generous sprinkle

Pierce skin of squash in 6 or 7 places. Set on oven rack and bake in 350 F oven for 1 hour, until shell feels a bit soft. Remove from oven, cool 15 minutes. Cut in half lengthwise. Discard seeds. Using a fork, lift spaghetti strands with a scraping motion onto paper towels to drain.

Cook broccoli and zucchini in salted water for 1 minute. Cool under cold running water. Drain.

Cook carrot slices in salted water 5 minutes. Cool under cold running water. Drain. Add to broccoli and zucchini.

Add cherry tomatoes to vegetables.

Melt butter in frying pan. Add onion, salt and pepper. Sauté until heated through.

Add cheese. Toss together. 

Serves 6

Note:  Another method of cooking Spaghetti Squash is to boil it. Cut squash in half lengthwise; remove seeds and place cut sides down in large saucepan. Pour 2 inches water in pan. Boil covered for 20 minutes. Drain. Scrape with fork. This is much quicker but baking the squash produces a tastier product.