Casserole Recipes: Squash 02 by Recipe Cottage

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	Squash 02

		Spaghetti Squash Casserole 4-6 servings 8-inch spaghetti squash 1 cup chopped onion 2 medium cloves crushed garlic 2 fresh tomatoes, medium-sized 1/2 pound, fresh, sliced mushrooms 1/2 teaspoon oregano salt and pepper 1 cup cottage or ricotta cheese 1 cup grated mozzarella 1/4 cup freshly-chopped parsley 1 teaspoon basil dash of thyme 1 cup fine bread crumbs butter for sauteeing Parmesan for the top Preheat oven to 375F. Slice the squash in half lengthwise and scoop out the seeds. Bake it, face-down, on a buttered tray at 375F for about 30 minutes, or until easily pierced by a fork. Cool until handleable. Scoop out insides. While the squash bakes, saute 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 buttered 2-quart casserole. Top with lots of grated Parmesan. Bake at 375F, uncovered, about 40 minutes.