Spaghetti Squash 2

Prick squash with fork. Cook 400 degrees oven until tender about 40 minutes. Cook and stir onion, green peppers and garlic in oil in 3-qt saucepan over medium heat until onion is tender, about 5 minutes. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove squash stands with two folks; toss with margarine and cheese. Spoon tomato mixture over squash. MICROWAVE DIRECTIONS: Pierce squash in several places to allow steam to escape. Place squash on paper towel in microwave. Microwave on high (100%) 5 minutes; turn squash over. Microwave until tender, 4 to 6 minutes longer. Place onion, green pepper, garlic and oil in 1 1/2 qt microwavable casseroles. Cover tightly and microwave until onion is tender, 2 to 3 minutes. Stir in tomatoes, salt, oregano, microwave until hot, 2 to 4 minutes longer.