Pierce spaghetti squash at random, using a fork; place in a 12x8x2" baking dish. Microwave at High for 10 min. Cut in half lengthwise, re- move and discard seeds. Place spaghetti squash, cut side up, in baking dish add water. Cover with heavy-duty plastic wrap and vent. Microwave at High for 10 - 12 min or until tender, turning dish after 5 min. Drain spaghetti squash and cool. Using a fork, remove spaghetti-like strands to yield 3 c; set aside in a large bowl. Discard shells. (Reserve any re- mainng spaghetti-like strands for use in othe recipes. Combine onion and margerine in baking dish; cover and microwave at High for 1-2 min or until tender. Add yellow squash, carrot and bell pepper; cover and microwave at High for 3 min or until crisp-tender. Add yellow squash mixtue to reserved spaghetti squash. Add tomatoes, parsley, minced basil, salt and pepper; toss gently to mix. Return mix- ture to dish, and sprinkle with cheese. Garnish with a sprig of fresh basil, if desired. Serve immediately. (about 52 calories per 2/3c serving) Protein 1.5 / Fat 1.1 / Carbohydrate 10.5 / Cholesterol 0 / Iron 0.8 / Sodium 66 / Calcium 42