1 spaghetti squash (about 3 lbs.)
3 tbsp. olive oil
1 sm. clove garlic, minced
1/2 tsp. dried oregano
1/2 lb. mushrooms, thinly sliced
1/3 c. sliced green onions
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. grated Parmesan cheese

With sharp knife, pierce squash in 5 places. Place on 2 pieces of paper toweling in microwave oven. Microwave on High 10 to 12 minutes, rotating and turning squash 3 times during cooking, until squash gives slightly when pressed. Remove from oven and let stand 5 minutes or until cool enough to handle. Place oil, garlic, and oregano in 2 quart microwave safe casserole. Microwave on high 1 1/2 to 2 minutes until oil is very hot. Add mushrooms and green onions; cover loosely with waxed paper. Microwave on high 2 to 3 minutes, stirring once, until mushrooms are just tender. Stir in salt and pepper. Cut squash in half lengthwise and discard seeds. Using fork, remove flesh from shell (it will come out in spaghetti like strands) and add to mushroom mixture. Toss until coated with oil. Place in serving dish, or, if desired, serve mixture in shell half. Sprinkle with grated Parmesan cheese. Yield: 6 servings.