Spaghetti Squash, Tomato, Mushroom & Cheese Casserole

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 spaghetti squash (8-inch)
• 1 cup onion, chopped
• 2 garlic cloves, crushed
• 2 medium fresh tomatoes
• 1/2 lb mushroom, sliced
• salt & pepper
• 1 cup cottage cheese or 1 cup ricotta cheese
• 1 cup mozzarella cheese, grated
• 1/4 cup parsley, chopped
• 1 teaspoon basil
• 1 dash thyme
• 1 cup fine breadcrumbs
• butter (for saute)
• parmesan cheese

Recipe

• 1 slice squash in half lengthwise and scoop out seeds.
• 2 bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
• 3 cool until ready to be handled.
• 4 scoop out the insides gently with a fork which will form into spaghetti strands.
• 5 while the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
• 6 when onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
• 7 combine the ingredients.
• 8 pour into buttered 2 quart casserole. top with lots of grated parmesan cheese. bake uncovered about 40 minutes in a 375 degrees oven.