Spaghetti Squash Casserole

15 ingredients
10 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Slice squash in half lengthwise and scoop out the seeds.
  3. 3
    Bake it face down on buttered tray for about 30 minutes or until easily pierced by a fork.
  4. 4
    Cool.
  5. 5
    Scoop out insides.
  6. 6
    While squash bakes, saut the onions and garlic with salt, pepper, mushrooms and herbs.
  7. 7
    When onions are soft, add chopped tomatoes.
  8. 8
    Cook until most of the liquid evaporates. Combine all ingredients.
  9. 9
    Pour into buttered 2-quart casserole. Top with lots of grated Parmesan.
  10. 10
    Bake, uncovered, about 40 minutes.

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