Instructions: Heat oven to 350 F. Pierce squash in several places with a long skewer.

Place on baking sheet. Bake in oven for 45 minutes or until knife-tender, turning squash over halfway through baking. Keep warm.

Meanwhile, combine garlic, 1/2 teaspoon salt, rosemary and 1/8 teaspoon pepper in a cup. Rube the seasoning mixture over both sides of pork chops.

Coat large nonstick skillet with nonstick cooking spray. Heat over medium- high heat. Add chops and brown 3 to 4 minutes on each side. Remove to plate and cover to keep warm.

Add onion and zucchini to skillet; saute 5 minutes. Add tomatoes, fennel seeds, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Bring to boil.

Add pork chops with any accumulated liquid to skillet. Cover, reduce heat and simmer 10 minutes.

Cut spaghetti squash in half. Remove and discard seeds. Scrape out strands of spaghetti squash with fork into a bowl. Serve with pork chops and zucchini-tomato sauce.

Serves 4.

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