1 (8 inch) spaghetti squash
1 c. chopped onion
2 cloves garlic, crushed
2 fresh tomatoes
1/2 lb. sliced mushrooms
1/2 tsp. oregano
Salt and pepper
1 c. ricotta cheese
1 c. grated Mozzarella cheese
1/4 c. chopped parsley
1 tsp. basil
Dash thyme
1 c. fine bread crumbs
Butter for saute
Parmesan to top

Preheat oven to 375 degrees. Slice the squash in half lengthwise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 degrees for about 30 minutes, or until easily pierced by a fork. Cool until handleable. Scoop out insides.

While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly chopped tomatoes. Cook until most of the liquid evaporates.

Combine all ingredients. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan. Bake at 375 degrees uncovered, about 40 minutes.