Spaghetti Squash Casserole Bake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Meet the Cook: Don't be fooled by this recipe...it only looks complicated. One of our daughters (both grown) passed it on - along with squash from her first garden! -Glenafa Vrchota, Mason City, Iowa Ingredients:
1 medium spaghetti squash (about 8 inches) |
1 tablespoon butter |
1/2 pound sliced fresh mushrooms |
1 large onion, chopped |
2 garlic cloves, minced |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 medium tomatoes, chopped |
1 cup dry bread crumbs |
1 cup ricotta cheese |
1/4 cup minced fresh parsley |
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 1/2-in. 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 a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.
3. Scoop out the squash, separating strands with a fork. Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
4. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown. Yield: 6 servings.
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