|Spaghetti squash baked just out of oven|
Spaghetti squash is expensive in the stores and is usually sold by the pound, so am going go try to grown in my own garden this year. Last year one grew out of my compost which was an un-planted gift. I made the casserole below out of it which lasted us a couple of meals.
Spaghetti Squash Casserole
1 8-inch spaghetti squash
1 cup chopped onion
2 medium cloves of garlic crushed
2 fresh tomatoes
1/2 lb of fresh mushrooms sliced
1/2 tsp oregano
salt and pepper to taste
1 cup ricotta or cottage cheese
1 cup grated mozzarella
1/4 cup parsley chopped
1 tsp basil
dash of thyme
1 cup bread crumbs (or gluten free substitute - crushed rice crackers work well too)
grated parmesan cheese
Slice squash length-wise and scoop out seeds. Bake face down on an greased tray in 375F degree oven for about 30 minutes, or until easily pierced with a fork. When cool enough to handle, scoop out insides.
Saute onions, garlic, mushrooms and herbs. When onions are soft add tomatoes. Cook until most of moisture evaporates.
Combine all ingredients . Pour into greased casserole dish. Top with bread crumbs and grated parmesan. Bake uncovered at 375F for about 40 minutes or until heated through.