Preheat over to 375. Spray 13x9 casserole dish. Cut squash in half, scoop out seeds, bake uncovered for 30 minutes. Remove and let cool 5 minutes, then using a spoon or fork, scoop and shred out squash into large bowl. Reserve empty shells.
Heat oil in skillet and cook onion and garlic for about 3 minutes. Stir in mushrooms, tomatoes, basil and oregeno and cook until most of liquid is evaporated. Stir veggies into the sqush, stir in cottage cheese and mozarella. Add parsley. Mix. Divide mixture between two shells of squash and prinkle with bread crumbs. Bake in dish, uncovered, about 35 minutes or until browned
Originally Submitted
1/3/2014
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