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["Pierce the squash 3 or 4 times with the tip of a sharp knife. Place squash in shallow baking dish. Bake at 375 degrees about 1 hour or until tender.", "", "Remove from oven and as soon as squash is cool enough to handle, place on a cutting board. Cut squash in half and trim off stem end. With a teaspoon, scoop out and discard seeds. Using the tines of a fork, scrape out the flesh so it forms long ""spaghetti-like"" strands. Set aside the flesh; discard the remaining skin of the squash.", "", "Combine broccoli, red pepper, garlic, salt and pepper in a 2 1/2- to 3-quart saucepan. Add 1/4 cup water. Cover and heat to a boil over medium-high heat. Reduce heat to medium and cook, covered, 3 minutes or until broccoli is just tender-crisp. Stir in squash strands, dried basil, tomatoes and crisp bacon.", "", "Cover and cook just until heated, 1 to 2 minutes. Spoon into serving bowl; toss gently with Parmesan cheese and garnish with basil leaves.", "", "Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.", "", "Per (1-cup) serving: 113 calories (28 percent from fat), 4 grams total fat (1 gram saturated), 9 milligrams cholesterol, 17 grams carbohydrates, 5 grams protein, 298 milligrams sodium, 1 gram dietary fiber."]
