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