SPAGHETTI SQUASH WITH FRESH VEGETABLE SAUCE

1 (4 pound) spaghetti squash
Water
1/2 cup coarsely chopped fresh parsley
3 medium-Sized tomatoes (3/4 pound), seeded and cut into 1/2-inch Chunks
1/2 pound mushrooms, cut into 1/2-inch chunks
1/2 pound zucchini, cut into 1/2-inch chunks (1 1/2 to 2 cups)
1/4 cup corn or peanut oil
2 tablespoons soy sauce
1 teaspoon minced fresh garlic
Ground black pepper
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 cup grated Parmesan cheese (for serving)

Choose a pot large enough to hold squash. Half fill with water and bring to a boil over high heat. Pierce several holes in squash with a small knife. Carefully lower squash into water; it will float. Cook uncovered over moderately high heat 45 to 60 minutes, or until tender when pierced with a fork; turn squash once or twice during cooking.

While squash cooks put parsley and remaining vegetables in a medium-sized bowl. Add oil, soy sauce, garlic and 1/4 teaspoon pepper; toss to mix; set aside.

Drain squash and place on a cutting board; hold with a pot holder while you cut it in half lengthwise with a long knife. Scoop out and discard seeds and strands of squash that cling to them. Using a fork, rake the squash flesh into a bowl, separating the strands. Toss with butter, salt and 1/8 teaspoon pepper and heap onto dinner plates. Spoon fresh vegetable mixture over hot squash, sprinkle with Parmesan and serve.

Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping