Fresh Spaghetti Squash Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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We grow fresh spaghetti squash in our garden, and this is about our favorite way to eat it. We usually leave the mushrooms out. My kids ask for seconds every time! It looks hard only because the ingredient list is a little long with all those herbs and seasonings. It is really quite easy to prepare. Ingredients:
1 medium spaghetti squash (about 8 inches) |
1 cup water |
1 tablespoon butter |
1 cup chopped onion |
2 garlic cloves, minced |
1/2 lb fresh mushrooms, sliced (optional) |
2 fresh tomatoes, chopped |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup cottage cheese |
1 cup shredded mozzarella cheese |
1/4 cup finely chopped parsley |
1 cup dry breadcrumbs |
1/4 cup grated parmesan cheese |
Directions:
1. Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
2. Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; sauté until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
3. Scoop out the squash, separating strands with a fork.
4. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese.
5. Bake, uncovered at 375° for 40 minutes or until heated through and top is golden brown.
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