Spaghetti Squash Casserole

3  cups		large spaghetti squash
1-1/2  cups		tomatoes (seeded and chopped)
2  tablespoons		olive oil
2		garlic cloves,s minced or pressed
6		fresh basils
1/2  teaspoon		salt
1/4  teaspoon		black pepper
1-1/2  cups		broccoli
1		large carrot, sliced
1  cup		snow peas
1/4  cup		parmesan cheese (grated or shredded)
8  ounces		Portabello Mushroom - Medium

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Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.
2. Meanwhile, combine the cut up mushrooms, tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
3. Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese