[Mar's Note: Once again (how surprising!) I can't find a recipe I posted to Gail's. I found this one on the Internet and believe it's a version of the original.]

serves 4-6

1 8" spaghetti squash
1 c. chopped onion
2 med. cloves crushed garlic
2 med. sized fresh tomatoes
1/2 lb fresh, sliced mushrooms
1/2 tsp oregano
salt & pepper to taste
1 c. cottage or ricotta cheese
1 cup grated mozzarella
1/4 c. fresh chopped parsley
1 tsp. basil
dash thyme
1 cup fine bread crumbs (preferably fresh)
butter or olive oil for saute
fresh grated parmesan for top

Preheat oven to 375

Slice squash in half lengthwise and scoope out seeds. Bake it, face-down, on a cookie sheet sprayed with non-stick spray for about 30 minutes or until easily pierced by a fork. Cook until handleable. Scoop out insides into large bowl.

While squash bakes, saute onions, garlic, salt, pepper, mushrooms, parsley, basil & thyme in butter or olive oil. When onions are soft, add tomatoes. Cook until most of the liquid evaporates.

Combine all ingredients except parmesan. Pour into 2 quart casserole that has been sprayed with cooking spray. Top with parmesan.

Bake for 40 minutes, uncovered.