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Ingredients
  • 1 medium spaghetti squash, halved and seeds removed
  • 1 tablespoon olive oil, plus more for rubbing the squash
  • 1 medium onion, chopped
  • 8 ounces baby portobello mushrooms, sliced
  • 1 clove garlic, minced
  • Coarse kosher salt and freshly ground black pepper
  • 14.5 ounce can diced tomatoes, drained of excess liquid
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ cup shredded mozzarella cheese
  • Chopped fresh parsley, optional
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