Baked Spaghetti Squash

Ingredients:
1 medium spaghetti squash
1/2 cup low-moisture mozarella cheese
1/2 cup grated parmesan cheese
1 tsp. oregano
1/3 cup roasted red peppers, cut into bite sized pieces (come in a jar at the grocer)
1/4 cup fresh parsley, chopped

Cut the spaghetti squash in half, crosswise, and scrape out the seeds with a large spoon.  Place 1 half face down in a glass pie plate with 1/4 cup water.  Pierce back of squash in several places with a fork.  Cover with plastic wrap and pierce the wrap in several places with a knife.  Microwave for about 13 minutes, until soft.  Remove and repeat the procedure with the other half squash.  After removing from the microwave, let it cool and drain for several minutes face down in a colander.  OR squash can be cut in half and placed face down on a baking sheet sprayed with PAM and bake for 1 hour at 350 degrees (will be less watery than the microwave method).
  Preheat oven to 350 degrees.
  Using a fork, scrape out the pulp from the cooked squash into a baking dish (it has strands like spaghetti).  Stir in the mozarella and parmesan cheese, oregano, and red peppers.  Bake for ten minutes or until lightly browned on top.  Plate and top with chopped parsley.