Spaghetti Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Shopping Tip: Choose squash that are brightly colored, firm and without blemishes. Store uncut in a cool, dry place; they will stay fresh for weeks. Once cut open, wrap the squash in plastic and keep it in the refrigerator for up to 5 days. Ingredients:
6 cups spaghetti squash (1 medium, about 8 inches) |
2 tablespoons butter (promise) |
1 cup chopped onion |
2 garlic cloves, minced |
1/2 lb brocolli |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1 salt and pepper |
2 medium tomatoes, diced |
1 cup (sargento) fat-free ricotta cheese |
1 cup (sargento) reduced fat mozzarella cheese, shredded |
1/4 cup minced fresh parsley |
1 cup dry breadcrumbs |
1/4 cup grated (sargento) fat-free romano cheese |
Directions:
1. Set oven to 375°F.
2. Grease a 2-quart baking dish.
3. Slice the squash in half lengthwise; remove and discard the seeds.
4. Place squash cut side down in a baking dish.
5. Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
6. Meanwhile melt butter in a skillet.
7. Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
8. Add the tomatoes; cook until most of the liquid is evaporated; set aside.
9. When squash is cool enough to handle, use a fork to separate into strands.
10. Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
11. Pour into greased dish.
12. Sprinkle with ricotta cheese.
13. Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.
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