Spaghetti Squash Casserole (Moosewood) With Lentils

Recipe Ingredients

1		Spaghetti squash - cooked and scooped
1 cup	62g / 2.2oz	Chopped onion
2		Garlic - crushed
2		Fresh tomatoes - chopped (medium)
1/2 lb	227g / 8oz	Sliced mushrooms
1/2 teaspoon	2.5ml	Oregano
		Salt and pepper
		Butter for saute
1 cup	146g / 5.1oz	Cottage cheese
		OR ricotta cheese
1 cup	146g / 5.1oz	Shredded mozzarella cheese
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1 teaspoon	5ml	Basil
1		Thyme
1 cup	146g / 5.1oz	Fine dry breadcrumbs
		Parmesan cheese - garnish

Recipe Instructions

Cook and strand an 8-inch squash.

Sauteeonions, garlic, salt, pepper, and mushrooms in some butter. Add herbs, chopped tomatoes. Cook until most of the liquid evaporates.

Combine and pour into buttered 2-quart casserole. Top with lots of grated parmesan. Bake 375oF about 40 minutes.

from Judy after dinner at her house. The crumbs were tossed with the other ingredients.

Variation: toss with undiluted Progresso Lentil Soup and add fresh cilantro

Source:
from Judy's Moosewood Cafe Cookbook

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