Spaghetti Squash Casserole

Recipe Ingredients

1		Spaghetti squash
1 cup	62g / 2.2oz	Onion - chopped
2		Garlic - crushed
2		Tomato - fresh (medium)
1/2 lb	227g / 8oz	Mushrooms - sliced
1/2 teaspoon	2.5ml	Oregano
		Salt
		Pepper
1 cup	146g / 5.1oz	Cottage or ricotta cheese
1 cup	146g / 5.1oz	Mozzarella cheese - grated
1/4 cup	36g / 1.3oz	Parsley - chopped
1 teaspoon	5ml	Basil
1		Thyme
1 cup	146g / 5.1oz	Fine dry breadcrumbs
		Butter
		Parmesan cheese

Recipe Instructions

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 with a fork. Cool until handleable. Scoop out insides, into a bowl.

While the squash bakes, saute' the onions and garlic with salt, pepper, mushrooms & herbs. When the 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 375Fdeg, uncovered, about 40 minutes

NOTES : "Also known as "vegetable spaghetti' this summer squash baffles many people who grow it or buy it, then take it to their kitchens and wonder what to do next. It is not like zucchini, nor is it like winter squash. Once baked or boiled, the insides of this strange vegetable are strand like; the size and shape of spaghetti, but with a slightly crunchy, delightful texture. The flavor is buttery and slightly sweet. You can serve it topped with tomato sauce and cheese, as you would regular spaghetti (it isn't starchy) - or you can build a casserole."

Source:
Moosewood Cookbook

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