Spaghetti Squash Bake

Ok, so anyone who knows me well knows I HATE squash. It is the only food I dislike...at least at this level. Upon further investigation, not all squash tastes like butternut squash. Well I decided to grow some in my garden and today I made use of it in this experimental, and successful, recipe.

Cut 2 spaghetti squash in half and scoop out the "guts". Put a dallop (1/2 tbs) of butter in each half and then place cut side down on a baking sheet. Bake at 375 degrees for 30-40 minutes. Set aside to cool

In a large frying pan saute:
1 medium size yellow onion
1 container baby portabella mushrooms-chopped
3 cloves garlic-crushed

When everything softens add:
1 large can crushed tomatoes
salt & pepper-to taste
1/2 tsp italian seasoning

Simmer on medium for 10-15 minutes. Remove from heat then stir in:
1/2 cup ricotta cheese

Scoop and shred the inside of the squash. Combine with tomato mixture, pour into a casserole pan and top with:
1 1/2 cups shredded cheese (mozzarella, white cheddar and/or parmesan)

bake at 375 (uncovered) until cheese starts to grown-about 35 minutes. Top with fresh basil and freshly grated parmesan if desired.