Marty: Here is one recipe using spaghetti squash.
Is this close?
___________________________________

Spaghetti-Squash Casserole

1 Medium Spaghetti Squash (about 8 inches)
1 Cup Water
1 Tablespoon Butter or Margarine
1 Cup Chopped Onion
2 Garlic Cloves, minced
1/2 Pound Fresh Mushrooms, sliced
1 Teaspoon Dried Basil
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Dried Thyme
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Fresh Tomatoes, diced
1 Cup Ricotta or Cottage Cheese
1 Cup (4 Oz.) Shredded Mozzarella Cheese
1/4 Cup Finely Chopped Parsley
1 Cup Dried Bread Crumbs
1/4 Cup Grated Parmesan CheeseSlice the squash in half lengthwise
and scoop out the seeds. Place squash,
cut side down, in a baking dish. Add
water and cover tightly with foil.

Bake at 375 degrees for 20-30 minutes
or until easily pierced with a fork.

Meanwhile, melt butter in skillet.
Add the onion, garlic, mushrooms,
herbs and seasonings; saute until
onion is clear. Add the tomatoes;
cook until most of the liquid
has evaporated. Set aside.

Scoop out the squash, separating
strands with a fork. Combine squash,
tomato mixture and all remaining
ingredients except Parmesan cheese.

Pour into a greased 2-quart
casserole. Sprinkle with Parmesan
cheese.

Bake, uncovered, at 375 degrees
for 40 minutes or until heated
through and top is golden brown. Yields 6 servings