Preheat the oven to 425 degrees.
Carefully cut squash in half, lengthwise and remove the seeds.
Rub the inside with olive oil, and place open side down in a baking dish with 1/2 inch of water.
Bake 45 minutes, or until a fork pierces easily through the squash.
Dice the onion, carrot and tomatoes. Slice the mushrooms. Mince the herbs.
Heat oil in a pan and add onions. Sauté for 5 minutes.
Add the carrot and tomatoes and cook another 5 minutes.
Add the mushrooms, herbs and salt and continue cooking another 5-10 minutes.
When the squash has cooked and cooled a little, use a fork to scrape the meat into spaghetti-like strands.
Mix sauce and squash together in a bowl and serve.
Serving Size 4 servings