Roast squash at 375 for 45 minutes. Cut cooked squash in half lengthwise; scoop out seeds. Run tines of fork across pulp to get all of the strands out.
Mix squash with cheeses, zucchini, tomato sauce, oregano, garlic powder, salt and pepper in a large bowl. Spoon back into squash shells and place on baking pan. Sprinkle with Parmesan.
Bake at 350 for 20 minutes.
Originally Submitted
1/20/2014
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