Spaghetti Squash Casserole Bake

Name: Spaghetti Squash Casserole Bake
Ingredients: 1 medium spaghetti squash (about 8 inches); 1 tablespoon butter; 1/2 pound sliced fresh mushrooms; 1 large onion, chopped; 2 garlic cloves, minced; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 2 medium tomatoes, chopped; 1 cup dry bread crumbs; 1 cup ricotta cheese; 1/4 cup minced fresh parsley; 1/4 cup grated Parmesan cheese

15 ingredients

4 steps

Ingredients

1 medium spaghetti squash (about 8 inches)
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 medium tomatoes, chopped
1 cup dry bread crumbs
1 cup ricotta cheese
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese

Directions

1

Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until easily pierced with a fork, 20-30 minutes.
2

Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
3

Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley.
4

Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.