Roasted Spaghetti Squash

• 1 spaghetti squash (about 1½ lb)
• 2 teaspoons olive oil
• 2 cloves garlic, peeled and minced
• 1 carrot, diced or grated
• 1 small zucchini, diced
• 6 button mushrooms, washed and sliced
• 1 (28-ounce) can whole peeled tomatoes
• 1 teaspoon fresh oregano
• 2 teaspoons fresh basil plus 1 tablespoon for garnish
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• Optional: grated Parmesan cheese

ADULTS Preheat oven to 375°F. Halve squash lengthwise. Cut into quarters for faster roasting. KIDS 4 and up: Scoop out seeds. Lay squash flesh side down on a baking sheet lined with parchment paper. ADULTS ONLY: Bake 35 minutes or until you can easily pierce shell. KIDS 10 and up: While squash bakes, heat oil in a skillet. Sauté garlic and carrots over medium heat for 8 to 10 minutes. Add zucchini and mushrooms and sauté until tender, 5 to 8 minutes. Add canned tomatoes, fresh herbs, salt, pepper and simmer, stirring occasionally, for 20 to 30 minutes. Break the tomatoes apart with a wooden spoon. Lower heat if sauce begins to boil. Remove from the heat and set aside. ADULTS ONLY: Remove squash from oven and transfer to a plate or cutting board. Allow it to cool so that small children can handle it. KIDS 4 and up: Scrape squash crosswise with a fork to pull strands from shell onto a serving platter or individual plates. Pour tomato sauce over squash and garnish with fresh basil. Serve immediately.