Fresh Spaghetti Squash Casserole
We grow fresh spaghetti squash in our garden, and this is about our favorite way to eat it. We usually leave the mushrooms out. My kids ask for seconds every time! It looks hard only because the ingredient list is a little long with all those herbs and seasonings. It is really quite easy to prepare.
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INGREDIENTS
Nutrition- 1
- 1cup water
- 1tablespoon butter
- 1cup chopped onion
- 2
- 1⁄2
- 2
- 1teaspoon dried basil
- 1⁄2teaspoon dried oregano
- 1⁄4teaspoon dried thyme
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1cup cottage cheese
- 1cup shredded mozzarella cheese
- 1⁄4cup finely chopped parsley
- 1cup dry breadcrumbs
- 1⁄4cup grated parmesan cheese
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DIRECTIONS
- 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; sauté 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. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese.
- Bake, uncovered at 375° for 40 minutes or until heated through and top is golden brown.
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