Spaghetti Squash, Tomato, Mushroom & Cheese Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Ingredients:
1 spaghetti squash (8-inch) |
1 cup onion, chopped |
2 garlic cloves, crushed |
2 medium fresh tomatoes |
1/2 lb mushroom, sliced |
salt & pepper |
1 cup cottage cheese or 1 cup ricotta cheese |
1 cup mozzarella cheese, grated |
1/4 cup parsley, chopped |
1 teaspoon basil |
1 dash thyme |
1 cup fine breadcrumbs |
butter (for saute) |
parmesan cheese |
Directions:
1. Slice squash in half lengthwise and scoop out seeds.
2. Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
3. Cool until ready to be handled.
4. Scoop out the insides gently with a fork which will form into spaghetti strands.
5. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
6. When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
7. Combine the ingredients.
8. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.
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