Spagetti and Squash

1 med. spaghetti squash (about 3 lbs.)
4 oz. spagetti, broken in half
1/4 c. fresh parsley, chopped
2 tbsp. Parmesan cheese, grated
2 tbsp. butter, melted
1 tbsp. fresh oregano leaves, chopped (or 1 tsp. dried oregano leaves)
1/2 tsp. garlic salt

Heat oven to 400 degrees. Prick squash with fork. Place in ungreased square baking dish, 8 x 8 x 2-inch. Bake, uncovered, about 1 hour and 30 minutes, or until soft. Cook spaghetti as directed on package; drain. Cut squash lengthwise in half, remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return mixture to squash shell. Makes 6 servings.