Preheat oven to 400 degrees.
Wash squash and cut in half lengthwise.
Using a spoon, scoop out seeds.
Place halves cut side down in 13x9 baking pan.
Add a small amount of water, and cover pan with foil.
Bake for 30-45 minutes or until fork tender.
Place squash cut-side up to cool.
While squash is cooling, bring a medium-sized pot of water to a boil.
At the same time, heat a nonstick pan over medium heat.
Saute onion, cooking for 10 minutes, until golden.
When water comes to a boil, add florets.
Boil for 2 minutes; drain.
Using a fork, scrape squash so that it separates into strands.
Place 1 cup of squash in a serving bowl. Top with half of the broccoli florets and half of the onion.
Chop 1 peeled, roasted beet and add to squash.
Top with parmesan cheese and olive oil, if desired.