Cut squash in half remove seeds, and bake in a pan with 2" water until flesh is easily pierced by a fork. When cooked, scoop out flesh from one half and set aside.
Cut all other vegetables into long, thin pieces, matchstick thin, about 2-3 inches in length. Heat oil in a pan, and saute onions and carrots for 5 minutes. Add tomato, zucchini, spices, salt and pepper. Cook for just a few minutes more and then add spaghetti squash to pan. Stir together and serve over brown or pasta. Fake parmesan is good on top.