Spaghetti Squash with Garlic and Tomatoes

Spaghetti squash, ricotta cheese, and mozzarella cheese combined with mixture of sautéed onions, garlic, salt, pepper, mushrooms, tomatoes, and herbs. Mixture is spread into casserole dish, topped with parmesan cheese and bread crumbs, and baked in hot oven until bubbling and golden brown. Individual servings garnished with chopped fresh basil and parsley.

Ingredients -

1 (3 pounds) Spaghetti Squash, cut in half lengthwise, seeded
1 cup chopped White Onion
2 Garlic Cloves, crushed
Coarse Salt
Fresh Ground Black Pepper
1/2 pound sliced Mushrooms
1/2 teaspoon Oregano
Dash Dried Thyme
2 medium Tomatoes, chopped
1 cup Cottage or Ricotta Cheese
1 cup grated Fresh Cheese Mozzarella
1 cup Bread Crumbs
Parmesan
1/4 cup chopped Fresh Parsley
1 teaspoon Fresh Basil

Preparation:

1. Preheat the oven to 375 degrees.

2. Butter a baking dish and place the squash, cut side down, and bake for 30 minutes.

3. Cool enough to handle.

4. Using a fork, remove the flesh into strands.

5. While baking the squash, in a medium skillet add the onions, garlic, salt, pepper, mushrooms and herbs and sauté in a little olive oil until tender.

6. Add the tomatoes and cook until the liquid has mostly evaporated.

7. Add the tomato mixture, squash, mozzarella cheese and ricotta cheese to a mixing bowl and combine well.

8. Transfer the mixture to a baking dish and top with bread crumbs and the desired amount of parmesan cheese.

9. Bake uncovered for 40 minutes. Garnish with chopped fresh parsley and basil.

10. Serve.

Spaghetti Squash Tip –

Baking Spaghetti Squash

When baking spaghetti squash, cut the squash in half lengthwise and place the cut halves on a baking sheet. Bake at 350 F, for 45 minutes.

Spaghetti Squash Tip –

Baking Spaghetti Squash

Bake squash whole or by cutting in half lengthwise and placing cut side down on a cookie sheet. Pierce the exterior shell a few times with a fork and bake at 350 F for 45 minutes.

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