Author :: Mrs Liz
Category :: Side Dish Recipes
Ingredients ::
- 1 spaghetti squash
- 2 Tablespoons butter
- 1 cup chopped onion
- 2 medium cloves garlic, minced
- 1/2 Lb. fresh, sliced mushrooms
- 1/2 teaspoon oregano
- 1 teaspoon basil
- dash of thyme
- salt & pepper to taste
- 2 medium tomatoes, chopped
- 1 cup cottage or ricotta cheese
- 1 cup grated mozzarella
- 1 cup grated mozzarella
- 1 cup fine bread crumbs
- 1/4 cup chopped fresh parsley
- Parmesan cheese
Makes: 4 to 6 servings
Preheat oven to 375 degrees.
Halve the squash and scoop out seeds. Bake face down on oiled sheet until squash is easily pierced by a fork, about 30 minutes. Let stand until cool enough to handle, then scoop out pulp and place in a large bowl.
Meanwhile, heat butter and saute onions, garlic and mushrooms with herbs, salt and pepper. When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates. Stir this mixture into squash pulp with remaining ingredients execpt the Parmesan.
Spread mixture into a buttered 2 quart casserole. Top with the Parmesan. Bake uncovered, 30 to 40 minutes.
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