Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Spaghetti squash; cooked and scooped |
1 cup | Chopped onion |
2 \N | Cloves garlic; crushed |
2 mediums | Fresh tomatoes; chopped |
½ pounds | Sliced mushrooms |
½ teaspoon | Oregano |
\N \N | Salt and pepper |
\N \N | Butter for saute |
1 cup | Cottage cheese |
\N \N | Or ricotta cheese |
1 cup | Shredded mozzarella cheese |
¼ cup | Fresh parsley; chopped |
1 teaspoon | Basil |
1 pinch | Thyme |
1 cup | Fine dry breadcrumbs |
\N \N | Parmesan cheese; garnish |
~ 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