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

Preheat oven 375 degrees. Slice the squash in half lengthwise and scoop out the seeds. Bake face down on a buttered tray at 375, 30 minutes. Cool slightly. Scoop out insides.

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

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