Spaghetti squash casserole with lentils
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spaghetti squash; cooked and scooped | |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic; crushed | |
| 2 | mediums | Fresh tomatoes; chopped |
| ½ | pounds | Sliced mushrooms |
| ½ | teaspoon | Oregano |
| Salt and pepper | ||
| Butter for saute | ||
| 1 | cup | Cottage cheese |
| Or ricotta cheese | ||
| 1 | cup | Shredded mozzarella cheese |
| ¼ | cup | Fresh parsley; chopped |
| 1 | teaspoon | Basil |
| 1 | pinch | Thyme |
| 1 | cup | Fine dry breadcrumbs |
| Parmesan cheese; garnish | ||
Directions
~ Cook and strand an 8-inch squash. - Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add herbs, chopped tomatoes. Cook until most of the liquid evaporates. - Combine and pour into buttered 2-quart casserole. Top with lots of grated parmesan. Bake 375oF about 40 minutes.
from Judy after dinner at her house. The crumbs were tossed with the other ingredients.
Variation **** toss with undiluted Progresso Lentil Soup and add fresh cilantro
NOTES : from PatHanneman's collection
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