Spaghetti Squash Casserole - from Taste of Home
1 medium spaghetti squash
1 tablespoon butter
1 cup chopped onion
2 garlic cloves, minced
1/2 pound fresh mushrooms, washed and sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, diced
1 cup cottage cheese or ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup minced fresh parsley
1 cup dry bread crumbs
1/4 cup grated parmesan cheese
Preheat oven to 350F.
Slice the squash in hal lengthwise; remove and discard the seeds. Place squash cut-side down in a baking dish. Bake for 45-60 minutes or until easily pierced.
Increase oven temperature to 375F.
Melt butter in a skillet. Add in onion, garlic, mushrooms, herbs and seasonings. Saute until the onion is translucent. Add in the tomatoes and cook off most of the liquid. Set aside.
When the squash is cool enough to handle, use a fork to separate into strands. Combine the squash, tomato mixture, cottage cheese, mozzarella, parsley and crumbs. Pour into a greased 2 quart casserole. Sprinkle with parmesan cheese. Bake, uncovered at 375 for 40 minutes or until heated through and the top has started to brown.
VERDICT:
Wow, this was so good. My husband's first reaction was "mmmmm" and he then proceeded to have three servings! He even took leftovers to work and I think he shared a little there. We gave some of the plain (baked) spaghetti squash to the baby, he wasn't a fan. Our oldest son, well, we had to tell him that the spaghetti squash was noodles...which he found acceptable and he cleaned his plate. My husband is already asking me to make this again!
