1 Spaghetti squash; cooked and scooped
1 c Chopped onion
2 Cloves garlic; crushed
2 md Fresh tomatoes; chopped
1/2 lb Sliced mushrooms
1/2 ts Oregano
Salt and pepper
Butter for saute
1 c Cottage cheese or ricotta cheese
1 c Shredded mozzarella cheese
1/4 c Fresh parsley; chopped
1 ts Basil
1 pn Thyme
1 c Fine dry breadcrumbs
Parmesan cheese; garnish

Cook and strand an 8-inch squash. - Saute onions, garlic, salt, pepper, and mushrooms in some butter. Add herbs, chopped tomatoes. Cook until most of the liquid evaporates. - Combine and pour into buttered 2-quart casserole. Top with lots of grated parmesan. Bake 375oF about 40 minutes.