Spaghetti Squash Casserole

From The Moosewood Cookbook


1 Spaghetti Squash                                           salt and pepper to taste

2 TBSP Butter                                                  2 medium tomatoes, chopped

1 cup chopped onion                                        1 cup cottage or ricotta cheese

2 medium cloves garlic, minced                         1 cup grated mozzarella

½ lb. fresh, sliced mushrooms                           1 cup fine breadcrumbs

½ tsp oregano                                                  ¼ cup chopped fresh parsley

1 tsp basil                                                         Parmesan Cheese

dash of thyme


Preheat oven to 375.  Halve the squash and scoop out the seeds.  Bake face down on oiled sheet with a little water until easily pierced by a fork, about 30 minutes.  Let stand until cool enough to handle, then scoop out the pulp and place in a large bowl.  Meanwhile, heat the butter and sauté onions, garlic, and mushrooms with herbs, salt and pepper.  When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates.  Stir this mixture into squash pulp with remaining ingredients except Parmesan.  Spread into buttered 2-Quart casserole dish, top with cheese and bake uncovered, 30-40 minutes.