To cook spaghetti squash, cut squash in half length wise.

Scoop out seeds and discard. place the 2 halves down in a baking dish. Add 1/2 cup water to bottom of baking dish.

Microwave squash for approximately 12 minutes or until tender.

Let cool for 10 minutes and then with a fork, scrape out the squash into a bowl and season with salt and pepper.

Heat skillet on medium heat and add olive oil. Add onions and garlic and cook until translucent, about 3 minutes.

Add mushrooms, asparagus, and carrots. Cook for 5 minutes.

Add peas and salt and pepper.

Pour the vegetables over squash, add the red pepper flakes and mix.

Top with parmesan cheese and tomatoes.