SPAGHETTI SQUASH

1 spaghetti squash (about 1-1/2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
large clove garlic, finely chopped
2 tablespoons olive or vegetable oil
4 medium tomatoes. chopped (about 4 cups)
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon fennel seed
1/8 teaspoon pepper
2 tablespoons margarine or butter
1/4 cup grated Parmesan cheese

Prick squash with fork. Bake in 400 degree oven until tender. about 40 minutes. Cook and stir onion, green pepper and garlic in oil in 3-quart saucepan over medium heat until onion is tender. about 5 minutes. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered. stirring occasionally. 5 minutes. Cut squash into halves; remove seeds and fibers. Remove squash strands with two
forks; toss with margarine and cheese. Spoon tomato mixture over squash.

6 servings (about 3/4 cup each).

Microwave Directions: Prick squash in several places to allow steam to escape. place squash on microwavable paper towel in microwave. Microwave on high (100%) 5 minutes; turn squash over. Microwave until tender. 4 to 6 minutes longer. place onion, green pepper. garlic and oil in 1-1/2 quart microwavable casserole. Cover tightly and microwave on high (100%) until onion is tender, 2 to 3 minutes. Stir in tomatoes, salt. oregano, basil fennel and pepper. Cover and microwave until hot, 2 to 4 minutes longer. Continue as directed above.