1 spaghetti squash (8-9 inches)
1 tablespoon olive oil
1 cup chopped onion
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 medium tomatoes, chopped
1/2 pound firm tofu, mashed
1 cup dry breadcrumbs
1/4 cup minced fresh or 1 1/2 tablespoons dried parsley
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup nutritional yeast
1-2 tablespoons olive oil

Preheat oven to 450 degrees. Spray a 2-quart baking dish and a baking sheet with nonstick spray and set both aside.

Slice the squash in half, lengthwise and scoop out the seeds. Place the squash, cut side down, on the baking sheet. Bake it 35-45 minutes, until flesh is tender. Let squash cool until it can be handled. Scrape flesh out with a fork into a very large bowl. Reduce oven to 400 degrees.

While squash is cooking, place 1 tablespoon olive oil in a large skillet and heat over medium-high. When hot, add onion and saute for 5 minutes. Add the mushrooms, garlic, basil and oregano and saute for 5 minutes longer. Add the tomatoes and cook until softened and most of liquid is absorbed.

Place tofu, bread crumbs, parsley, salt, pepper and sauteed vegetables in the large bowl with the spaghetti squash. Mix until well combined.

Pack the mixture into the prepared 2-quart casserole dish and smooth the top. Sprinkle the nutritional yeast evenly over the casserole and drizzle the remaining olive oil over the yeast. Bake uncovered for 40 minutes until golden brown and bubbly. Makes 6 servings.