Fresh Spaghetti Squash Casserole - cooking recipe

Ingredients

1 medium spaghetti squash (about 8 inches)
1 cup water
1 tablespoon butter
1 cup chopped onion
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced (optional)
2 fresh tomatoes, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cottage cheese
1 cup shredded mozzarella cheese
1/4 cup finely chopped parsley
1 cup dry breadcrumbs
1/4 cup grated parmesan cheese

Preparation

Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375\u00b0 for 20-30 minutes or until easily pierced with a fork.
Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
Scoop out the squash, separating strands with a fork.
Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese.
Bake, uncovered at 375\u00b0 for 40 minutes or until heated through and top is golden brown.