Prep 15 mins
Cook 1 hr 10 mins
Slightly adapted but from Country Woman mag
- 1 medium spaghetti squash (about 8 inches)
- 1 cup water
- 1 tablespoon butter
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1⁄2 lb sliced fresh mushrooms
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon pepper
- 2 medium tomatoes, diced
- 1 cup ricotta cheese
- 1⁄4 cup minced fresh parsley
- 1 cup dry breadcrumbs
- 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° for 20-30 minutes or until easily pierced with a fork.
- Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
- Scoop out the squash, separating strands with a fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese and bread crumbs Pour into a greased 2-qt. baking dish. Sprinkle with bread crumbs and parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown.
This is the exact recipe that is in the Moosewood Cookbook, except that their's also includes 1 C of mozzarella too. I love this casserole. I've made it a few times in the past. However, 1x I made it and it came out really gummy and it tasted awful. Think the breadcrumbs messed it up for some reason. Not sure why it was ok the other times. Maybe the texture of the breadcrumbs? Anyway, this is an excellent casserole. It is already on Zaar somewhere else too, as I already rated it there.