YumYum Divas YumYum Recipes: Spaghetti Squash Casserole, contributed by MaryMcP

Recipe Title: Spaghetti Squash Casserole

Contributed by: MaryMcP

Additional Credits for Recipe
This recipe courtesy of:
Moosewood Cookbook
by Mollie Katzen

List of Ingredients
1 8-inch spaghetti squash
1 cup chopped onion
2 medium cloves crushed garlic (more or less to taste)
2 fresh tomatoes (medium sized)
½ lb fresh sliced mushrooms
½ tsp oregano
salt and pepper
1 cup cottage or ricotta cheese
1 cup grated mozzarella
¼ cup freshly chopped parsley
1 tsp basil
dash of thyme
1 cup fine bread crumbs

Preparation
Preheat oven to 375

Slice the squash in half lengthwise and scoop out the seeds. Bake it, face-down, on a buttered tray at 375 for about 30 minutes, or until easily pierced by a fork. (Do not overcook; it will be pulpy library paste.) Cool until handle-able. Using a fork shred the insides and scoop out.

While the squash bakes, sauté 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 a buttered 2-quart casserole. Top with lots of grated Parmesan. Bake at 375, uncovered, about 40 minutes.

Cooking Time & Temperature
1.5 hours to prepare and cook

Bake 375*F 40 minutes

Number of Servings: 4-6

Cookbook Category
Casserole
Vegetables

General Cooking/Prep Method
Bake

Extra Features of Recipe
Difficulty Level-Moderate
Vegetarian/Vegan

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