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Spaghetti Squash Casserole

1 spaghetti squash (8 inches long)

2 T. butter

1 c. shopped onion

2 medium cloves garlic, minced

1/2 lb fresh, sliced mushrooms

1/2 t. oregano

1 t. basil

dash of thyme

salt and pepper to taste

2 medium tomatoes, chopped

 1 c. cottage or ricotta cheese

1 c. grated mozzarella

1 c. fine bread crumbs

1.4 c. chopped fresh parsley

Parmesan cheese

 

Preheat oven to 375 degrees.  Halve the squash and scoop out seeds.  Bake face-down on oiled sheet until it is easily pierced by a fork, about 30 minutes.  Let stand until cool enough to handle, then scoop out pulp and place in large bowl.  Meanwhile, heat butter and saute onions, garlic and mushrooms with herbs, salt and pepper.  When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates.  Stir this mixture into the squash pulp with remaining ingredients except Parmesan.  Spread into buttered 2 quart casserole.  Top with Parmesan.  Bake uncovered, 30-40 minutes.  Makes 4-6 servings. 

 

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