Spaghetti Squash Caserrole
Recipe by: Sharon ThompsonCooking time:
- 1-8 inch spaghetti squash
- 1 cup-Chopped onions
- 2 med-Cloves of crushed garlic
- 2-Fresh Tomatoes (medium sized)
- 1/2 lb-Fresh sliced mushrooms
- 1/2 tsp-Oregano
- -Salt & Pepper
- 1 cup-Cottage or Ricotta Cheese
- 1 cup-Grated Mozzarella
- 1/4 cup-Fresh chopped parsley
- 1 tsp-Basil
- 1 dash-Thyme
- 1 cup-Bread crumbs
Slice the squash in half lengthwise and scoop out the seeds. Bake it, face down on a buttered tray at 375 F for about 30 minutes, or until easily pierced by a fork. Cool until you can handle it. Scoop out the insides.
While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When the onions are soft, add freshly chopped tomatoes. Cook until most of the liquid evaporates.
Combine all the ingredients. Pour into buttered 2 quart casserole. Top with lots of grated parmesan. Bake at 375 F, uncovered for about 40 minutes.