Vegetable "Spaghetti"

1 Spaghetti Squash, halved
1 tbsp olive oil
3 large cloves garlic
1/2 lb. white mushrooms, diced
1/2 green bell pepper, diced
3 large tomatoes, diced
1 tsp dried oregano
1-2 tsp salt
pepper to taste
1/2 cup chopped fresh basil
1/2 cup grated asiago or romano cheese

Place half of the squash cut-side down in microwaveable bowl. Add about 1/4 cup water. Microwave on high for 10 minutes, or until squash is soft and tender. Scoop out squash into a colander to drain.
Meanwhile, heat the oil in a large sauce pan over medium high heat. Saute peppers and mushrooms until slightly soft. Add garlic, and cook for two minutes. Add tomatoes, oregano, salt, and pepper, and simmer over low heat until most of the juice from the tomatoes and mushrooms has evaporated. Add basil, and cook for a minute or two longer.
Preheat oven to 350˚. Spread half of the spaghetti squash in a medium sized casserole dish. Add a layer of half the tomato sauce evenly over the squash. Repeat. Sprinkle with cheese. Bake for 20-30 minutes, or until the cheese is bubbling. Serve hot.