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

Slice squash in half, remove seeds and bake at 350 degrees for 45 minutes to 1 hour or until tender. Combine all ingredients except squash and cheese, in large skillet. Cook until mushrooms are just tender. Using fork, remove squash from shell (it will come out in spaghetti-like strands) and add to mushroom mixture. Toss well. Place in serving dish and sprinkle with Parmesan cheese. Serves 6.