Spaghetti squash casserole with lentils

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

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