Spectacular Spaghetti Squash Recipe

This delicious recipe was found on the Taste of Home web-site, shared by Jean Matuszak of Madison, Wisconsin, who tells us this is one that her husband frequently requests.
Prep time: 15 minutes
Bake time: 50 minutes
Servings: 10-12
Ingredients:
1 medium Spaghetti Squash (about 3 pounds)
8 ounces fresh Mushrooms, sliced
1 medium Zucchini, sliced
1 medium sweet Red Pepper, julienned
3 cups Sugar Snap Peas
6 Green Onions, chopped
2 Garlic cloves, minced
2 Tablespoons Olive Oil
1 Tablespoon Butter
2 medium Tomatoes, chopped
1 tablespoon minced fresh Basil or 1 teaspoon dried Basil
1/2 teaspoon Garlic salt
1/8 teaspoon Pepper
3/4 cup shredded Parmesan cheese
Directions:
1. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish.
2. Fill pan with hot water to a depth of 1/2 inch. Cover and bake at 375 degrees for 50-60 minutes or until tender.
3. When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
4. Meanwhile, in a skillet: saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through.
5. Pour over squash. Sprinkle with Parmesan cheese.