Recipe: Spaghetti Squash Casserole

Marty: Here is one recipe using spaghetti squash. Is this close?

SPAGHETTI-SQUASH CASSEROLE

1 medium spaghetti squash (about 8-inches)
1 cup water
1 tablespoon butter or margarine
1 cup chopped onion
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 fresh tomatoes, diced
1 cup ricotta or cottage cheese
1 cup (4 oz.) shredded mozzarella cheese
1/4 cup finely chopped parsley
1 cup dried bread crumbs
1/4 cup grated Parmesan cheese

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 degrees for 20-30 minutes or until easily pierced with a fork.

Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, and seasonings; saute until onion is clear. Add the tomatoes; cook until most of the liquidhas evaporated. Set aside.

Scoop out the squash, separating strands with a fork. Combine squash,tomato mixture and all remaining ingredients except Parmesan cheese.

Pour into a greased 2-quart casserole. Sprinkle with Parmesan cheese.

Bake, uncovered, at 375 degrees F for 40 minutes or until heated through and top is golden brown.

Yields 6 servings