Instructions: Heat 2 inches of water to a boil in a casserole with a tight-fitting lid. Cut squash in half; remove seeds. Cut in half again. Place a rack in the casserole.

Place squash on rack; cover.

Steam until squash yields when pressed with a finger, about 25 minutes.

Remove squash; let cool slightly. Pull squash flesh away from the skin with a fork into a bowl. Season with salt and pepper. Toss with butter.

Meanwhile, cook onion in oil in a skillet over medium heat until translucent, three minutes. Add the mushrooms; cook, stirring often, until they soften, four minutes. Add tomato, garlic, basil, thyme, red pepper and salt and pepper to taste. Simmer eight to 10 minutes, but do not allow mixture to become dry.

Place shredded squash in a microwave-proof dish, Cover with plastic wrap and reheat in a microwave oven on high two minutes, 30 seconds.

Remove wrap and season with salt and pepper. Toss and portion onto plates.

Spoon hot sauce atop squash. Top with Parmesan.

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