Spaghetti Squash Casserole

Slightly adapted but from Country Woman mag

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.