1 spaghetti squash
1 package of pesto mix, or about 1/3-1/2 cup homemade pesto
1/4-1/4 cup ricotta cheese
1-2 tomatoes, chopped
1/2-1 cup mushrooms, sliced
Cut the spaghetti squash in half length-wise. Scoop out the seeds and pulp and discard. Place facedown in a baking dish, with just enough water to coat the dish. Bake in a 350 degree oven for 45 minutes, or until tender. Let squash cool, then take a fork and scrape the flesh out along the length of the squash. It comes out looking like "spaghetti". Put squash in a mixing bowl.
Meanwhile, sautee mushrooms in olive oil. If using a mix, make the pesto. Mix bread crumbs with some olive oil, enough to bring the crumbs together, but not enough to make them soggy. Add a TBS or so of Italian seasoning, and a dash of salt and pepper. (I would have also added freshly grated parmesan cheese at this point, if I had some.)
Mix squash, pesto, ricotta cheese, mushrooms, and tomatoes. Spread in a 9X9 baking dish. Sprinkle with bread crumb mixture. Bake in a 350 degree oven for 15-20 minutes, or until heated through and until bread crumbs are golden brown. Enjoy!