Directions

1. Preheat oven to 350°F. Cut squash in half lengthwise and scoop out seeds. Place squash cut side down in a shallow baking dish. Bake 30 to 40 minutes. Remove from oven and let cool slightly.
2. Using a fork, scrape out spaghetti-like strands from the squash; set aside.
3. In a medium saucepan melt butter over medium heat. Add zucchini and tomatoes; cook just until soft, about 5 minutes. Stir in spaghetti squash. Season to taste with salt and pepper. Sprinkle with Parmesan, if desired, and serve.