Spaghetti Squash Casserole

1 spaghetti squash    
1 c chopped onion    
2 cloves crushed garlic    
2 tomatoes
1/2 lb  mushrooms    
1/2 tsp oregano        
salt and pepper        
1 cup ricotta cheese    
1 cup grated mozzarella    
1/4 cup parsley
1 tsp basil   
1 tsp thyme    
1 c bread crumbs

Slice the squash in half lengthwise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper,  mushrooms, and herbs, When onions are soft, add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated parmesan. Bake at 375 uncovered for about 40 mins.

You can try this one from the Moosewood Cookbook or ust bake the squash (as above) and use it with a nice spaghetti sauce. Deelish.