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Ingredients
- 1 8-inch spaghetti squash
- 1 c. chopped onion
- 2 medium cloves crushed garlic
- 2 fresh tomatoes (medium-sized)
- 1/2 lb. fresh, sliced mushrooms
- 1/2 tsp. oregano
- Salt and pepper
- Butter for sauté
- 1 c. cottage or ricotta cheese
- 1 c. grated mozzarella
- 1/4 c. freshly-chopped parsley
- 1 tsp. basil
- Dash of thyme
- 1 c. fine bread crumbs.
- Parmesan for the top
Details
Servings 4
Preparation time 15mins
Cooking time 85mins
Preparation
Step 1
Preheat oven to 375º F.
Slice the squash in half lengthwise and scoop out the seeds. Bake it, face-down, on a buttered tray at 375º for about 30 minutes, or until easily pierced by a fork. Cook until handleable. Scoop out insides.
While the squash bakes, sauté the onions and garlic with salt, pepper, mushrooms, & herbs. When onion 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 375º, uncovered, about 40 minutes.
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