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1 medium spaghetti squash, halved and seeds removed
1 tablespoon olive oil, plus more for rubbing the squash
1 medium onion, chopped
8 ounces baby portobello mushrooms, sliced
1 clove garlic, minced
Coarse kosher salt and freshly ground black pepper
One 14.5 ounce can diced tomatoes, drained of excess liquid
½ teaspoon dried oregano
½ teaspoon dried thyme
½ cup shredded mozzarella cheese
Chopped fresh parsley (optional)
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