4 lg. ripe tomatoes
1 2/3 c. 1 inch pieces uncooked thin spaghetti
1 tbsp. vegetable oil
4 oz. diced mushrooms
1/4 c. sliced green onions
1 tbsp. flour
2/3 c. milk
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
Pepper to taste
1 tbsp. melted butter
1/2 c. fresh soft bread crumbs

For garnish - 2 tablespoon minced fresh parsley.

Heat oven to 375 degrees. Wash tomatoes, then cut a 1/2 inch slice from stem end. Scoop out pulp, leaving a 1/4 inch thick shell. Turn upside down to drain. Cook spaghetti according to package directions. Drain and set aside. Heat oil in small to medium skillet over medium heat. Add mushrooms and onions and cook, stirring frequently, until the mushrooms are lightly browned. Stir in flour.

Remove from heat, stir in milk, then stir over low heat until thickened. Add cheese, salt, pepper and spaghetti, toss to mix. Spoon into tomatoes and pack firmly. Arrange in pie plate or shallow baking dish. Toss butter with crumbs and sprinkle evenly over tops. Bake 25 to 30 minutes until tomatoes are tender and crumbs browned. Sprinkle with the parsley and serve. Yield 4 servings.