Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        spaghetti squash
   1      medium        onion -- chopped
   1      small         green pepper
   1      clove         garlic, large -- finely chopped
   2      tablespoons   olive oil -- =or=
   2      tablespoons   vegetable oil
   4      medium        tomatoes
     1/2  teaspoon      salt
     1/4  teaspoon      oregano leaves
     1/4  teaspoon      basil leaves
     1/4  teaspoon      fennel seeds
     1/8  teaspoon      pepper
   2      tablespoons   butter -- =or=
   2      tablespoons   margarine
     1/4  cup           parmesan cheese

Preparation:

Prick squash with fork. Cook 400 degrees oven until tender about 40 minutes. Cook and stir onion, green peppers and garlic in oil in 3-qt 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 fibrous strings. Remove squash stands with two folks; toss with margarine and cheese. Spoon tomato mixture over squash. MICROWAVE DIRECTIONS: Pierce squash in several places to allow steam to escape. Place squash on 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 qt microwavable casseroles. Cover tightly and microwave until onion is tender, 2 to 3 minutes. Stir in tomatoes, salt, oregano, microwave until hot, 2 to 4 minutes longer.