2 spaghetti squash, about 2 pounds each
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, diced
3 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 can (14.5 ounces) diced tomatoes, with juices
1 can (24 ounces) spaghetti sauce
1 cup ricotta cheese
1 cup Parmesan cheese
1 egg, lightly beaten
3 tablespoons fresh parsley, chopped
Preheat oven to 375 degrees Fahrenheit. Cut spaghetti squash in half (it doesn't matter if you do it lengthwise or horizontally). Rub olive oil all over each side of the squash and sprinkle it (inside and out) with salt and pepper.
Place spaghetti squash skin side down on a baking sheet. Roast for about 45 minutes, until squash can easily be scooped out with a fork or spoon. Keep the oven on, as the spaghetti squash is about to go back in.
While squash is cooking, heat 1 tablespoon olive oil in a skillet over medium heat. When hot, add onion and garlic and saute just until the onion is soft and translucent. Add the dried basil, oregano and fresh thyme, and stir. Remove to a large bowl.
When spaghetti squash is finished roasting, scoop the spaghetti-like strands into the same bowl as the onion and herbs. To the bowl add diced tomatoes, spaghetti sauce, ricotta cheese, egg and half of the Parmesan cheese. Season with a bit of salt and pepper.
Combine all ingredients in the bowl thoroughly before pouring into a greased 9-by-13-inch casserole dish. Top with the remaining Parmesan cheese, cover with foil and place back in the oven for 30 minutes.
Remove baked spaghetti squash from the oven, remove foil and let cook for another 10 minutes, until cheese on top is melted and bubbling.
Remove from oven and sprinkle with chopped parsley just before serving.