1 large spaghetti squash, halved and deseeded
1 cup sundried tomatoes
1/2 cup dried shiitake mushrooms
3 garlic cloves
1 cup bread crumbs
1 cup fresh button mushrooms, chopped
1 Jerusalem artichoke, peeled and chopped
2 teaspoons basil
1 teaspoon oregano
1 teaspoon rosemary, crushed
1 dash balsamic vinegar or red wine vinegar
1/2 cup water
1. Preheat the oven to 350 F. Place squash cut-side down in a baking pan and bake for about 20 minutes, or until it begins to get soft.Soak the dried tomatoes and mushrooms separately in hot water.
2. Throw the garlic into a food processor while the machine is running. Process until the garlic is completely chopped. Throw in the breadcrumbs and process until you have large crumbs. Empty into a medium mixing bowl.
3. Add the fresh mushrooms, artichoke, herbs, salt, and vinegar to the bowl. When the dried tomatoes and mushrooms have softened, chop and add to the bowl.
4. Turn the squash halves over and fill. Add water to the filling to keep the squash from getting too dry. Bake another 10 minutes. Serve hot.