Spaghetti Squash with Zucchini Garlic and Tomato Sauce

Ingredients

• 1 spaghetti squash (about 3 pounds)
• ¼ cup olive oil
• 1 medium yellow onion (about 8 ounces), cut into ½-inch dice
• 2 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes in juice, drained (see Cook’s Note)
• 2 small zucchini (about 8 ounces total), trimmed and cut into ¼-inchdice
• 1/3 cup minced fresh parsley
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese, preferably Parmigiano-Reggiano

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