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Preheat the oven to 350F.
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Pierce the skin of the squash in several places with a sharp knife or carving fork.
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Place the squash on a rimmed baking sheet and bake until tender when pierced with a fork, about 45 minutes.
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While the squash is baking make the sauce.
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In a 10-inch saute pan, heat the olive oil over medium heat.
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Swirl to coat the pan and saute the onion and garlic, stirring frequently, until softened and just beginning to brown, about 4 minutes.
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Add the tomatoes, adjust the heat so the sauce simmers slowly, and cook for 20 minutes.
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Add the zucchini and simmer 5 minutes longer.
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Add the parsley and salt and pepper to taste.
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Keep warm over very low heat.
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When the squash is tender, halve lengthwise.
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Use a fork to scrape the flesh from the skin, and place the squash strands in a serving bowl.
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Toss with the butter, and season with salt and pepper.
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When ready to serve, spoon the tomato sauce over the top and sprinkle with the Parmesan cheese.
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(The squash can be prepared up to 1 day in advance.
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Refrigerate, covered, and reheat in a 250F oven or in a microwave until hot.
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The sauce, without the addition of zucchini and parsley, can be made 1 day in advance.
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Bring to a simmer; then add the zucchini, parsley, salt, and pepper as directed above.)
