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Spaghetti Squash Casserole Recipe


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     Spaghetti Squash Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 servings

1 medium spaghetti squash
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 pepper
2 fresh tomatoes, diced
1 cup (8 ounces) ricotta or cottage cheese
1/4 cup finely chopped parsley
1 cup dry 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 baking dish. Add water and cover tightly with foil. Bake at 375 degrees for 20-30 minutes or until easily pierced with a for.
Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is transparent. Add the tomatoes; cook untio most of the liquid has evaporated. Set aside.
Scoop out the squash, separating strands with fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese.
Pour into greased 2 quart casserole dish. Sprinkle with Parmesan cheese. Bake, uncovered at 375 degrees for 40 minutes or until heated through and top is golden brown.

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