Spaghetti Squash Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Slightly adapted but from Country Woman mag Ingredients:
1 medium spaghetti squash (about 8 inches) |
1 cup water |
1 tablespoon butter |
1 cup chopped onion |
2 garlic cloves, minced |
1/2 lb sliced fresh mushrooms |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/2 teaspoon seasoning salt |
1/4 teaspoon pepper |
2 medium tomatoes, diced |
1 cup ricotta cheese |
1/4 cup minced fresh parsley |
1 cup dry breadcrumbs |
1/4 cup grated parmesan cheese |
Directions:
1. 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° for 20-30 minutes or until easily pierced with a fork.
2. 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.
3. Scoop out the squash, separating strands with a fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese and bread crumbs Pour into a greased 2-qt. baking dish. Sprinkle with bread crumbs and parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown.
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