Although this dish can be made with whole grain pasta, to make it completely vegetarian go for the spaghetti squash.  Spaghetti squash can usually be found in the produce section with other squash.  It is an oblong shape, generally yellow in color and about the size of a butternut squash.  When cooked, the fibers separate like strands of spaghetti which can then be scraped from the skin.     Squash provides a source of water-soluble vitamin C to support immune health, and tomatoes provide lycopene - an important antioxidant shown to provide protection against certain types of cancer.  For more nutrition information look at tomatoes, mushrooms and squash in the foods page.

You can slice in half lengthwise and boil for approximately 20 minutes, but with larger squash that are difficult to cut you may choose to bake.  At 350 degrees it should be ready in 60 to 90 minutes depending on the size.  You'll know by the softness of the skin that it's done.

If you have no tomato sauce on hand, while the squash is cooking you can prepare a quick version of sauce.  Combine one 4-6 oz. can of chunk tomatoes with one 8-12 oz. can of tomato sauce.  Place on medium high heat and season with a few turns of fresh cracked pepper, about one teaspoon of dried oregano, and one tablespoon of dried basil or a handful of fresh chopped basil.  Add two peeled garlic gloves which have been grated or sliced very fine. Garlic powder will also work fine. Use about 1 teaspoon of garlic powder. Drizzle 1-2 tablespoons of olive oil into sauce.  Let simmer.

Once cooked, it will be soft.  Trim the stem and cut in half.			Scoop out seeds with a large spoon.			The squash fibers should  separate easily.			Pull them apart with a fork, and they will fall away like strands of spaghetti.

You will end up with a large bowl of spaghetti-like strands.  Allow the squash to cool for several minutes as it continues to release some water content.  Be sure to drain well to reduce the chance of a watery parmigiana!

Assemble in an oven safe dish or pan.  Cover squash with tomato sauce, arrange mushrooms on top and  layer with sauce and cheese.  Place in a 375 degree oven until the cheese has melted and the mushrooms have softened.

       

Although the texture is not as soft and chewy as traditional pasta, this dish is so tasty and looks so much like the original you will barely miss a thing!