Preheat oven to 375°F. Halve squash lengthwise. Cut into quarters for faster roasting. (Adults)

Scoop out seeds of squash, then lay flesh side down on a baking sheet lined with parchment paper. (Kids 4 and up)

Bake 35 minutes or until you can easily pierce shell. (Adults)

While squash bakes, heat oil in a skillet. Sauté garlic and carrots over medium heat for 8 to 10 minutes. Add zucchini and mushrooms and sauté until tender, 5 to 8 minutes. Add canned tomatoes, fresh herbs, salt, pepper and simmer, stirring occasionally, for 20 to 30 minutes. Break the tomatoes apart with a wooden spoon. Lower heat if sauce begins to boil. Remove from the heat and set aside. (Kids 10 and up)

Remove squash from oven and transfer to a plate or cutting board. Allow it to cool so that small children can handle it. (Adults)6. Scrape squash crosswise with a fork to pull strands from shell onto a serving platter or individual plates. Pour tomato sauce over squash and garnish with fresh basil. Serve immediately. (Kids 4 and up)