INGREDIENTS
1 medium
spaghetti squash
1 tbsp
olive oil
1 medium
onion
8 oz
baby portobello mushrooms
1 clove
garlic
1 serving
coarse kosher salt and pepper
14 1/2 oz
canned tomatoes
1/2 tsp
oregano
1/2 tsp
thyme
1/2 cup
mozzarella cheese
1 serving
parsley