Spaghetti Squash Casserole

Serving Size : 4
Ingredients

for prepare Spaghetti Squash Casserole

:

Amount	Measure	Ingredient - Preparation Method
1	8 inch	spaghetti squash
1	cup	onion - chopped
2	medium clove	garlic - crushed
2	medium	tomato - fresh
1/2	pound	mushrooms - sliced
1/2	teaspoon	oregano
salt pepper spaghetti squash casserole
1	cup	cottage or ricotta cheese
1	cup	mozzarella cheese - grated
1/4	cup	parsley - chopped
1	teaspoon	basil
1	dash	thyme
1	cup	fine dry breadcrumbs

Preheat oven to 375F. Slice the squash in half lengthwise and scoop out the seeds. Bake it, face down, on a buttered tray at 375F for about 30 minutes, or until easily pierced with a fork. Cool until handleable. Scoop out insides, into a bowl. While the squash bakes, sautй' the onions and garlic with salt, pepper, mushrooms & herbs. When the onions are soft, add freshly-chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2-quart casserole. Top with lots of grated parmesan. Bake at 375Fdeg, uncovered, about 40 minutes NOTES : "Also known as "vegetable spaghetti' this summer squash baffles many people who grow it or buy it, then take it to their kitchens and wonder what to do next. It is not like zucchini, nor is it like winter squash. Once baked or boiled, the insides of this strange vegetable are strand like; the size and shape of spaghetti, but with a slightly crunchy, delightful texture. The flavor is buttery and slightly sweet. You can serve it topped with tomato sauce and cheese, as you would regular spaghetti (it isn't starchy) - or you can build a casserole."

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