1 (8") spaghetti squash
1 c. chopped onion
2 crushed cloves of garlic
2 fresh tomatoes
1/2 lb. mushrooms
1/2 tsp. oregano
Salt & pepper to taste
1 c. cottage cheese
1 c. grated Mozzarella
1/4 c. chopped parsley
1 tsp. basil
Dash thyme
1 c. bread crumbs

Slice squash in half lengthwise. Scoop out seeds. Bake face down on a buttered pan at 375 degrees for 30 minutes. Cool. Scoop out insides.

While baking, saute onions, garlic, salt, pepper, mushrooms and herbs.

Add chopped tomatoes. Cook until liquid evaporates.

Combine all in 2 quart casserole. Top with Parmesan. Bake at 375 degrees, uncovered, for 40 minutes.