Take...

1 Spaghetti Squash
1 tablespoonful (15ml) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 fennel bulb, finely sliced
1 carrot, grated
2 zucchini, grated
400g can chopped tomatoes
2 tablespoonfuls (30ml) chopped fresh flatleaf parsley

then...

1 pierce a few holes in the squash with a skewer, then place in a pan of lightly salted water

2 Meanwhile heat the oil in a large frying pan and cook the onion and garlic for 5 minutes until softened. Add the sliced fennel and continue to cook, covered, for another 5 minutes.

3 Add carrot, zucchini and chopped tomatoes and simmer gently for 15 minutes, or until the vegetables are tender. Season to taste and stir in the parsley.

4 Drain the squash, cut it in half lengthways and remove the seeds. Pull out strings of flesh with a fork, spoon into serving plates and top with the sauce.

5 Serve immediately sprinkled with grated Parmesan, if desired.