1 medium size spaghetti squash, prepared

2 Tablespoons Clearly Organic Olive Oil

1/2 teaspoon ground pepper

1/2 teaspoon salt

1 Tablespoon Clearly Organic Olive Oil

1 small yellow onion, diced

1/2 teaspoon Clearly Organic Basil

1/4 teaspoon Clearly Organic Thyme

1 cup mushrooms, sliced

2 cloves garlic, minced

1 1/2 cup Clearly Organic Marinara Sauce

1/2 cup mozzarella cheese

1/4 cup Parmesan cheese

Prepare spaghetti squash. Preheat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Rub cut side of squash with olive oil and salt and pepper. Place cut sides down on a greased baking sheet. Roast for 45-50 minutes. Remove from oven and let cool for 10 minutes. Reduce heat in oven to 350 degrees. In a large sauté pan add olive oil and onion. On medium heat sauté for 5 minutes, then add spices, mushrooms and garlic. Continue cooking for 5-8 minutes. Add marinara sauce and let simmer for 10 minutes, stirring occasionally. In a greased 8×8 baking dish add 1 cup of sauce then 1/2 of the spaghetti squash. When removing squash from the rind separate squash strings with a fork. Layer on the remains sauce mixture and sprinkle on 1/4 cup mozzarella cheese. Add other half of spaghetti squash and top with remaining cheese. Bake for 20 minutes. Let casserole cool for 10 minutes before cutting and serving.

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