1 med. spaghetti squash, halved lengthwise and seeded
1 tbsp. butter
3 green onions, chopped fine
1/2 lb. sm. mushrooms, quartered
1/2 tsp. each thyme and marjoram
1/8 tsp. pepper
1/2 c. beef or chicken broth
1 tbsp. minced parsley

Cook squash until tender in boiling water (about 20 minutes). Cook green onions in butter until soft. Add mushrooms, thyme and marjoram, and pepper. Cover and cook 5 minutes. Add broth and cook uncovered until most of broth has evaporated (about 5 minutes). Scrape squash from the shell onto a serving dish and spoon the mushroom sauce on top. Sprinkle with parsley.