Preheat oven to 375°F (190°C).

Grease a 2-quart baking dish.

Cut the spaghetti squash in half lengthwise and remove the seeds.

Place the squash cut-side down in a baking dish and bake at 350°F (175°C) for 45-50 minutes, or until easily pierced with a fork.

While the squash is baking, melt butter in a skillet over medium heat.

Add chopped onion, minced garlic, and sliced fresh mushrooms to the skillet and sauté until the onion is translucent.

Stir in the dried basil, dried oregano, and dried thyme, salt and pepper to taste, and cook for another minute until fragrant.

Add the diced tomatoes to the skillet and cook until most of the liquid has evaporated.

Remove the skillet from the heat and set aside.

Once the spaghetti squash is cool enough to handle, use a fork to separate the flesh into strands.

In a large bowl, combine the spaghetti squash strands, the tomato mixture from the skillet, ricotta cheese or cottage cheese, shredded mozzarella cheese, minced fresh parsley, and dry breadcrumbs.

Mix well to combine all ingredients.

Pour the mixture into the prepared greased baking dish.

Sprinkle grated parmesan cheese or romano cheese evenly over the top.

Bake uncovered at 375°F (190°C) for 40 minutes, or until heated through and the top is golden brown.

Let stand for a few minutes before serving.