Spaghetti Squash with Mushrooms and Marinara

Heat oven to 375°F.

Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds. Place squash halves cut side up in heavy-bottomed roasting pan. Brush squash with olive oil; season with salt and pepper.

Bake 45 to 50 minutes or until fork pierces flesh of the squash easily. If squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.

Remove squash from oven; cool just enough able to handle, about 3 to 4 minutes.

Using fork, scrape flesh from squash into "noodles" onto serving platter. If some of the strands clump or gather together, simply separate using your hands.

In 10- to 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic; cook 2 minutes. Add mushrooms; cook about 3 minutes longer. During last minute of cooking, stir in thyme.

Set mushrooms aside.

Ladle heated marinara sauce over spaghetti squash. Top with mushrooms and a generous amount of grated Parmesan cheese.