Spaghetti squah casserole

1 servings

Ingredients

Quantity Ingredient
1 medium Spaghetti squash -- about 8
Inches
1 cup Water
1 tablespoon Butter or margarine
1 cup Onion -- chopped
2 eaches Garlic cloves -- minced
½ pounds Fresh mushrooms -- sliced
1 teaspoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Dried thyme
½ teaspoon Salt
¼ teaspoon Pepper
2 eaches Fresh tomatoes -- diced
1 cup Ricotta
8 ounces Or cottage cheese
1 cup Mozzarella cheese -- 4 oz
Shredded
¼ cup Parsley -- finely chopped
1 cup Dry bread crumbs
¼ cup Parmesen cheese -- grated

Directions

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 deg. 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 deg. for 40 minutes or until heated through and top is golden brown. Yield: 6 servings Recipe By : Country Woman

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