Spaghetti Squash Casserole - cooking recipe
Ingredients
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1 (8-inch) spaghetti squash
1 c. chopped onion
2 cloves garlic, crushed
2 tomatoes (medium size)
1/2 lb. fresh sliced mushrooms
1/2 tsp. oregano
salt and pepper
1 c. cottage or Ricotta cheese
1 c. grated Mozzarella
1/4 c. freshly chopped parsley
1 tsp. basil
dash of thyme
1 c. fine bread crumbs
butter (for saut)
Parmesan cheese
Preparation
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Preheat oven to 375\u00b0.
Slice squash in half lengthwise and scoop out the seeds.
Bake it face down on buttered tray for about 30 minutes or until easily pierced by a fork.
Cool.
Scoop out insides.
While squash bakes, saut the onions and garlic with salt, pepper, mushrooms and herbs.
When onions are soft, add chopped tomatoes.
Cook until most of the liquid evaporates. Combine all ingredients.
Pour into buttered 2-quart casserole. Top with lots of grated Parmesan.
Bake, uncovered, about 40 minutes.
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