SPAGHETTI SQUASH, TOMATO, MUSHROOM & CHEESE CASSEROLE

Spaghetti Squash, Tomato, Mushroom & Cheese Casserole image

Provided by Tonkcats

Categories Vegetable

Time 1h30m

Yield 4-8 serving(s)

Number Of Ingredients 14

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1 spaghetti squash (8-inch)
1 cup onion, chopped
2 garlic cloves, crushed
2 medium fresh tomatoes
1/2 lb mushroom, sliced
salt & pepper
1 cup cottage cheese or 1 cup ricotta cheese
1 cup mozzarella cheese, grated
1/4 cup parsley, chopped
1 teaspoon basil
1 dash thyme
1 cup fine breadcrumbs
butter (for saute)
parmesan cheese

Steps:

Slice squash in half lengthwise and scoop out seeds.
Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
Cool until ready to be handled.
Scoop out the insides gently with a fork which will form into spaghetti strands.
While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
Combine the ingredients.
Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.

Nutrition Facts : Calories 312.2, Fat 10.9, SaturatedFat 5.7, Cholesterol 30, Sodium 608.2, Carbohydrate 35.8, Fiber 3.2, Sugar 6.4, Protein 19.7