Spaghetti Squash Casserole

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.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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

Directions

1. Set oven to 375°F.
2. Grease a 2-quart baking dish.
3. Slice the squash in half lengthwise; remove and discard the seeds.
4. Place squash cut side down in a baking dish.
5. Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
6. Meanwhile melt butter in a skillet.
7. Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
8. Add the tomatoes; cook until most of the liquid is evaporated; set aside.
9. When squash is cool enough to handle, use a fork to separate into strands.
10. Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
11. Pour into greased dish.
12. Sprinkle with parmesan cheese.
13. Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.