Preheat oven to 450°F. Slice squash lengthwise down the middle. Scoop out and discard the seeds.

Rub the squash lightly with 1 tsp. olive oil. Season with salt and pepper to taste.

Place the squash flesh side down on a baking sheet. Bake for 30 minutes or until the squash is fork-tender. Exact time may vary depending on the size of your squash.

When the squash is cool enough to handle, use a fork to scrape the flesh into a bowl. Set aside.

In a large pot, heat olive oil over medium-high heat.

Add the mushrooms and zucchini, stirring frequently 2-3 minutes, until they begin to soften.

Stir in the garlic and thyme. Continue cooking 1-2 minutes, reducing heat if necessary to avoid burning the garlic.

Reduce heat to low and slowly stir in the cream. Allow to simmer - but not boil - until heated through. Adjust seasoning to taste.

Add the spaghetti squash (do this gradually as you may not use it all, depending on the size of your squash). Gently toss to coat. Sprinkle with parmesan cheese and serve warm.