Spaghetti Squash, Tomato, Mushroom & Cheese Casserole - cooking recipe

Ingredients

1 spaghetti squash (8-inch)
1 cup onion, chopped
2 garlic cloves, crushed
2 medium fresh tomatoes
1/2 lb mushroom, sliced
salt & pepper
1 cup cottage cheese or 1 cup ricotta cheese
1 cup mozzarella cheese, grated
1/4 cup parsley, chopped
1 teaspoon basil
1 dash thyme
1 cup fine breadcrumbs
butter (for saute)
parmesan cheese

Preparation

Slice squash in half lengthwise and scoop out seeds.
Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
Cool until ready to be handled.
Scoop out the insides gently with a fork which will form into spaghetti strands.
While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
Combine the ingredients.
Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.