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