Bake squash face down, on parchment lined baking sheet for 45-60 minutes.
Let cool slightly and scoop out insides.
While squash bakes, saute onions and garlic with oregano, basil, thyme and a pinch of salt and pepper. Once softened, add tomatoes.
Cook until most of liquid evaporates.
Combine insides of squash with tomato mixture, ricotta, 1 cup parmesan, bread crumbs and parsley. Season to taste with salt and pepper.
Bake for 30 minutes, uncovered.
This recipe can be made ahead of time. Assemble and refrigerate. When ready to serve, bake for 45 minutes at 375 degrees. This recipe can also be frozen for up to 6 months. When ready to bake, preheat oven to 350 degrees and bake for 1 hour.