Spaghetti squash primavera

1. Prepare uncooked tomato sauce from recipe.
2. Bakei the spaghetti squash in a preheated, 350 degree oven for 1 hour and 15 minutes or until it can be pierced easily with a fork, let it stand for 15 minutes, and halve lengthwise.
3. Remove the seeds and scrape the flesh into a large bowl with a fork.
4. In a large saucepan of boiling salted water boil the broccoli for 1 minute, transfer to a bowl of ice water with a slotted spoon and let it cool.
5. Boil the carrots for 5 to 6 minutes, transfer to ice water and cool.
6. Boil zucchini for 3 minutes, transfer to ice water and cool.
7. Drain the vegetables.
8. Trim the zucchini, halve it lengthwise and cut crosswise into ¼ inch slices.
9. Cook scallions in the oil over moderate heat in a large skillet, stirring, until softened.
10. Add the broccoli, carrots, zuchinni, salt and pepper to taste and heat the mixture, tossing it, for 3 to 4 minutes or until it is heated through.
11. Add the mixture to the spaghetti squash with the uncooked tomato sauce, toss and transfer to a serving dish.
12. Serve the dish warm or at room temperature.