SQUASH! Spaghetti

1 medium spaghetti squash
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil (I like OLIVE OIL best)
1 16-ounce can diced tomatoes
2 cups broccoli/cauliflower/spinach (you choose one or all, hehe)
1 teaspoon dried italian seasoning, crushed
Grated Parmesan cheese

1. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake in a 350 degree oven for 30 to 40 minutes until tender.
2. Meanwhile, for sauce, saute onion and garlic in oil till onion is tender. Stir in undrained tomatoes, italian seasoning, and 1/4 teaspoon salt and pepper. Bring to boiling. Reduce heat; simmer, uncovered, 10-15 minutes or to desired consistency, stirring often.
3. To serve, remove the squash pulp from the shell by scraping with a fork to get the spaghetti noodle look. Spoon sauce over squash. Sprinkle with Parmesan Cheese.