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This recipe comes from a country cookbook and is a fantastic squash recipe, I make it quite often in the fall season when I have lots if leftover squash from summers crop, if you are a lover of spaghetti squash, then you will love this recipe! cooking time does not include cooking the squash.
- 1 medium spaghetti squash (about 8 inches)
- 2 tablespoons butter
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1⁄2 lb fresh mushrooms, sliced
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- salt and pepper
- 2 medium tomatoes, diced
- 1 cup ricotta cheese or 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1⁄4 cup minced fresh parsley
- 1 cup dry breadcrumbs
- 1⁄4-1⁄3 cup grated parmesan cheese or 1⁄4-1⁄3 cup romano cheese
- Set oven to 375°F.
- Grease a 2-quart baking dish.
- Slice the squash in half lengthwise; remove and discard the seeds.
- Place squash cut side down in a baking dish.
- Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
- Meanwhile melt butter in a skillet.
- Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
- Add the tomatoes; cook until most of the liquid is evaporated; set aside.
- When squash is cool enough to handle, use a fork to separate into strands.
- Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
- Pour into greased dish.
- Sprinkle with parmesan cheese.
- Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.