Mushroom Marsala Ragu over Spaghetti Squash

Preheat oven to 400F. Halve squash and place the pieces cut side down on baking sheets. Roast 1 hour or until tender, turn cut side up and shred the squash into spaghetti-like strands with a fork; season with salt and pepper. While the squash are roasting, in large pot, heat olive oil. Add mushrooms and brown well, 15 minutes or so. Add thyme, salt, pepper, onions and garlic; cook to tender. Stir in tomatoes and add Marsala. Simmer sauce to reduce over low heat for about 10 minutes. Top spaghetti squash with ragu and cheese and serve. Delish!