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Spaghetti Squash Casserole

(1 Votes)


  • (8-inch) spaghetti squash
  • 1 cup chopped onion
  • 2 medium cloves crushed garlic
  • 2 fresh tomatoes, medium-sized
  • 1/2 pound, fresh, sliced mushrooms
  • 1/2 teaspoon oregano
  • salt and pepper
  • 1 cup cottage or ricotta cheese
  • 1 cup grated mozzarella
  • 1/4 cup freshly-chopped parsley
  • 1 teaspoon basil
  • dash of thyme
  • 1 cup fine bread crumbs
  • butter for sauteeing
  • Parmesan for the top

4-6 servings. Preheat oven to 375F. Slice the squash in half lengthwise and scoop out the seeds. Bake it, face-down, on a buttered tray at 375F for about 30 minutes, or until easily pierced by a fork. Cool until handleable. Scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions 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 375F, uncovered, about 40 minutes.

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