1 spaghetti squash
1 cup chopped onion
2 cloves crushed garlic
2 tomatoes
1/2 lb. sliced mushrooms
1/2 tsp. oregano
salt and pepper
1 cup ricotta cheese
1 cup grated mozzerella
1/4 cup chopped parsley
1 tsp. basil
1 tsp. thyme
1 cup bread crumbs
| | Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 degrees for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. 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 the liquid evaporates. Combine
all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated parmesan. Bake at 375, uncovered, for about 40 minutes. |
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