Spaghetti Squash Primavera

2 Cups chopped tomatoes
1/3 Cup Olive Oil
1/2 Cup firmly packed minced fresh basil
1/2 Cup firmly packed fresh parsley
3 T. Parmesan Cheese
2 Cloves minced garlic
1 t. Salt

1 medium spaghetti squash
2 medium carrots, sliced into 1/2-inch pieces
2 Cups broccoli flowerets
1 medium zucchini
1/2 Cup minced green onions
1 T. Olive Oil
salt and pepper to taste

In a medium bowl, combine all sauce ingredients. Cover and let stand at room temperature for 1 hour.

Prick skin of squash. Bake on a cookie sheet at 350 degrees for 1 1/2 hours or until tender when pierced. Let cool 15 minutes. Halve lengthwise and carefully remove seeds and any loose membrane. With a fork, scrape spaghetti-like strands of squash away from shell; set aside. Remove shell.

Separately stem or boil carrots, broccoli and whole zucchini. When each is cooked, transfer to a bowl of cold water to cool. Drain. Halve zucchini lengthwise and cut into 1/2-inch slices. In a large skillet, saute' green onions in oil until tender. Add drained veggies and heat thoroughly. Add salt and pepper to taste. Combine hot veggies, spaghetti squash and sauce. Spoon mixture into reserved shells and serve warm or at room temperature.