SPAGHETTI SQUASH CASSEROLE

By pbaumgartner

(from The Moosewood Cookbook)

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

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.