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.