1. Preheat oven to 375 degrees F.
2. In a deep skillet or large pan, add olive oil, garlic, and thyme. Cook for 2 minutes over high heat and add the mushrooms. Cook until the mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.
3. Wash the spaghetti squash under water and dry it. Put the spaghetti squash on a baking sheet and pierce the skin a few time using a knife. Bake for about 1 hour, until the squash skin is tender and can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.
4. Take the spaghetti squash out of the oven and let it cool to room temperature for about 15 minutes. Cut in half and get rid of the seeds. Use a fork to scrape the squash flesh into strings.
5. Add the spaghetti squash strings to the skillet and turn the heat to high. Quickly pan fry with the mushrooms and add the parmesan cheese.
6. Turn the heat off and transfer the dish to a serving plate. Top with parsley and season with salt and pepper if needed.

Instructions for microwaving spaghetti squash:

1. Place the spaghetti squash on a microwave safe plate or other microwave safe container covered with a damp cloth or paper towel. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
2. Take the spaghetti squash out of the microwave and shred squash flesh with a fork. If the squash is still hard, microwave for an additional 2-3 minutes, or until tender.