1 hr 5 mins
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.
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Units: US | Metric
- 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
- 1Set oven to 375°F.
- 2Grease a 2-quart baking dish.
- 3Slice the squash in half lengthwise; remove and discard the seeds.
- 4Place squash cut side down in a baking dish.
- 5Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
- 6Meanwhile melt butter in a skillet.
- 7Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
- 8Add the tomatoes; cook until most of the liquid is evaporated; set aside.
- 9When squash is cool enough to handle, use a fork to separate into strands.
- 10Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
- 11Pour into greased dish.
- 12Sprinkle with parmesan cheese.
- 13Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.
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Nutritional Facts for Spaghetti Squash Casserole
Serving Size: 1 (246 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 295.4
- Calories from Fat 144
- Total Fat 16.0 g
- Saturated Fat 9.3 g
- Cholesterol 49.5 mg
- Sodium 396.0 mg
- Total Carbohydrate 24.2 g
- Dietary Fiber 2.3 g
- Sugars 4.4 g
- Protein 15.1 g