8 inch spaghetti squash, microwave 20 minutes or bake in oven 60 minutes (cut
in half) in shallow pan of water
1 c. chopped onion
2 cloves garlic, crushed
1/2 lb. sliced mushrooms
1/2 tsp. oregano
Salt and pepper
1 c. Ricotta cheese
1 c. Mozzarella cheese
1/4 c. fresh parsley
1 tsp. basil
Dash of thyme
1 c. bread crumbs

While squash bakes, saute onions and garlic with salt, pepper, mushrooms, and herbs. When onions are soft, add freshly chopped tomatoes. Cook until most liquid evaporates. Combine all ingredients and pour into a 2 quart buttered casserole. Top with lots of grated Parmesan cheese. Bake at 375 degrees in open casserole, about 40 minutes.