1 medium spaghetti squash (about 8 inches)
1 cup water
1 Tbls. butter or margarine
1 cup chopped onion
2 garlic cloves-minced
1/2 lb. mushrooms-sliced
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp dried thyme
1/2 tsp. salt
1/4 tsp pepper
2 fresh tomatoes-diced
1 cup (8oz) ricotta or cottage cheese
1 cup mozzarella cheese-shredded
1 cup bread crumbs
1/2 cup grated parmesan cheese
Slice the squash in half lengthwise and scoop out the seeds. Place the squash, cut side down in a baking dish. Add water and cover tightly with foil. Bake at 375 degrees for 20-30 min. or until easily pierced with a fork. Meanwhile, melt butter in skillet. Add the onions, garlic, mushrooms, herbs and seasonings; saute until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside. Scoop out the squash, seperating strands with a fork. Combine squash, tomato mixture and all remaining ingredients except parmesan cheese. Pour into a greased 2 qt. casserole dish. Sprinkle with parmesan cheese and bake uncovered at 375 degrees for 40 min. or until heated through and top is golden brown
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